This is similar to SakaraiPongal, but cooked completely in milk & equal quantities of jaggery & sugar are used.
Use clean quality of jaggery free from impurities.
This has a “ sauce-like” consistency
Milk - 1 litre
Thin variety of rice - ½ cup
Moong dhal - 1 tbsp ( roast lightly)
Sugar - ¾ cup
Powdered jaggery - ¾ cup
Ghee - 3-4 tbsp
Cardamom powder - 1 tsp
Saffron - ¼ tsp ( warm & powder)
Cashews & raisins together - ¼ cup
Lightly roast rice dry for 3-4 mts.
Soak the roasted rice & dhal together for 30 mts.
In a big vessel , boil milk.
Add strained rice-dhal mixture & mix thoroughly.
Cook on medium flame for 30 mtes., stirring frequently and thoroughly every few mts, adding little ghee in between, reserving 1 tbsp for roasting cashews & raisins.
Remove, mash very lightly with a ladle.
Add jaggery and sugar.
Stir very well and cook on a low flame for 10 mtes.
Add spices & remove.
Heat the remaining ghee, roast the cashews & raisins & add.
The same can be prepared in the microwave easily.