A dessert from Kerala, that is prepared especially for the harvest festival, Pongal.
To serve: 6

Rice - 400 gm.
Jaggery (grated) - 500 gm.
or sugar
Milk - 1000 ml.
Moong-dal - 12.5 gm.
Cashewnuts and raisins - 18 gm.
Saffron - 2.5 gm.
Cardamom powder - 2.5 gm.
Ghee (clarified butter) - 200 gm.

Boil milk and add the rice and lentils, after washing thoroughly. Cook till rice and lentils are cooked. Add jaggery and cook till it is absorbed totally in the mixture. Add the saffron and cardamom powder. Mix well, and allow to simmer for a minute on low fire.
Fry nuts in ghee and pour over the pongal. Mix well and serve hot.