2 litres Milk
10 Almonds
1 1/2 cups Newly harvested rice
1/4 cup Moong dal
15 Cashewnuts
1 1/2 cup Jaggery grated
30 Kishmis
1/4 level Teaspoon nutrieg powder
1/4 teaspoon saffron crushed
1 teaspoon cardamom powder
2 tablespoons ghee.
Method:
- Chop almonds and cashewnuts.
- Clean kishmis
- Pour milk in the earthen pot called `Pongapani` and place it on fire.
- When the milk starts boiling add rice and dal, after washing.
- As soon as the rice and dal are cooked to softness, add jaggery and ghee.
- Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom powders.
- Lastly put in the kishmis. Bring to one or two good boils.