Dry roast rice and moong dal for 3-4 minutes on medium flame, without getting burnt. Just roast till the rice and dal becomes warm.

Wash the rice and dal and pressure cook this by adding 3 cups of water. Cook till 5-6 whistles and keep it on a very low flame for 5 minutes in the last.

o Meanwhile, add jaggery to a pan and add little water(1/2 cup).

o When the jaggery melts filter the impurities and bring the jaggery syrup to boil again.

Meanwhile, mash the rice with the back of a ladle.

Add the mashed rice and dal mix to the jaggery syrup.

Mix well and add cardamom powder and edible camphor. Do not add more than a pinch. If adding nutmeg powder add a pinch at this stage.

Fry cashew nuts and raisins in ghee and when it turns golden brown add it to the sakkarai pongal.

Add 3-4 tbsp of ghee to the pongal and mix well.

Switch off the flame.

Sakkari pongal is ready for neivedhyam.