Rice and Lentil Pudding SAKKARAI PONGAL

2 cups rice	2 cardamoms
1/2cup  moong dal	1tbsp raisins
1 cup ghee	1tbsp cashewnets
1 litre milk	a pinch of edible camphor
2 cups jaggery

* Clean and cook the rice and dal in milk.
* Cook till soft and the milk is evapourated. If required add water and cook till soft.
* Add the crushed jaggery and cook till the jaggery is well blended.
* Add hot ghee, crushed cardamoms, fried cashewnuts and raisins.
* Mix well.  Add edible camphor,stir.  Serve hot.
   

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