In a pan add jaggery. I used 2 cups of powdered jaggery and it was perfect. If you want little extra sweet, add 2 and ¼ cup of jaggery.

Add ¼ cup water and melt the jaggery nicely.

Once it is melted well, boil this for 2 minutes and switch off the flame.

Keep this aside.

Wash the rice and moong dal nicely and keep this aside.

In a brass pot, add 7 cups of water.

My pot can cook 1 and ¼ cup of rice.

Add ¼ cup of milk to this.

Switch on the gas and let this froths up.

We say Pongalo Pongal when the milk froths up to the brim.

Now we add the washed rice and dal to this.

Keep stirring and let this cook till mushy.

Keep the flame in medium-low. If you don’t stir continuously, it will get stick into the bottom.

Once it is cooked completely, add the jaggery syrup to this.

Mix well.

Add 2 tbsp of ghee to this.

Add 1 tsp of cardamom powder and ¼ tsp of nutmeg powder.

Mix well.

Roast cashew nuts in 2 tbsp of ghee, once it half roasted add the raisins.

Roast till the nuts turns golden brown and the raisins swells up.

Add this to the Pongal.

Now add the edible camphor. Just add a mustard seed size, else it will spoil the taste.

Mix well and cook for a minute.

Switch off the flame.

Kovil sakkarai Pongal is ready.