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Title: Sakkarai Pongal (Sweet Rice) (Jaffna Style)
Categories: Indian, Rice
Yield: 4 Servings

2 c Rice
2 tb Mung dal
1 c Sugar
1/4 c Cashews
1/4 c Raisins
1 ts Cardamom powder
1/2 Coconut; grated
1 tb Ghee

Roast mung dal in a dry skillet. Boil rice and dal in five cups of
water for thirty minutes, until rice is cooked. Add sugar and coconut
and stir well. Reduce heat and simmer for 10 minutes. Fry raisins and
nuts in ghee until nuts are brown and add to the rice along with the
cardamom powder. Stir well and remove from fire.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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