This is an important offering to God and also a prasadam given in all temples. Adding pachai karpooram, saffron and crushed cardamom enhances its taste.
Raw rice - 1 cup
Moong dhal - 2 tablespoons
Water - 3 cups
Crushed jaggery - 2 cups
Cashews - 1 spoon
Raisins - 1 spoon
Ghee - 1 ladle
Pachai karpooram, cardamom and saffron - optional
Wash rice and dhal together and pressure cook for 4 whistles.
Crush and powder jaggery. In half a cup of water, dissolve jaggery and strain it without any mud. Boil it till the raw smell diffuses. Take out the rice, mash well and add it to the jaggery. Mix well and stir in a low flame till thick.
In a pan, heat a spoon of ghee and fry the cashews till golden brown and also the raisins. Pour it over the rice. Add the remaining ghee, saffron, pachaikarpooram and powdered cardamom, mix well and serve hot.