1 1/2 cups rice
1/2 tin condensed milk
50-75g jaggery
3 cloves, powdered
3 cardamom pods, powdered
2 tbsp ghee or butter
1 tbsp cashew nuts, chopped
1 tbsp raisins
3 cups water

Sweet Pongal

1. Heat ghee in a pan, fry cashews and raisins till golden brown. Strain and keep aside.
2. In a separate pan, wash rice well and cook in water till soft. Add a little more water, while cooking, if necessary.
3. When the rice is done and water almost evaporated, add jaggery and condensed milk and reduce the flame.
4. When almost dry, add cloves and cardamom powder and mix well.
5. Serve hot with nuts and raisins.
   Serves: 6
   Preparation time: 15-20 minutes