Annam Paravaanam / Pongali

INGREDIENTS:

1. Rice - 1 Cup
2. Jaggery - 1 Cup (Mashed)
3. Cashew nuts - 1tbsp
4. Raisins - 1 tbsp
5. Elachi / Cardamom - 2 seeds
6. Milk - 6 to 7 cups (Based on your desired consistency)
7. Caustic soda -pinch(very very little qty)
8. Ghee - 1 tbsp
9. Water - 2 cups

PROCEDURE:

1. Wash the rice with water and keep it aside. Also mash the jaggery with some weight and keep it a side. 

2. Now take milk and water in a pan and bring them to boil. When milk reaches its boiling point reduce the heat to medium and add the rice to the boiling milk. After adding the rice to milk add caustic soda to it. Caustic soda prevents milk to curdle. Cook the rice by stirring occasionally. When the rice is half cooked, check and add some water or milk if required. Make sure rice has enough milk to cook. 

3. When rice is cooked well add crushed cardamom, cashew nuts and raisins to it and mix nicely. Then add mashed jaggery and mix them nicely. Let it cook for 2-3 more mins till all the jaggery melts completely. Turn off the heat and add 1 tbsp ghee to it and mix well.

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