Traditionally, sakkarai pongal is made by simmering the rice and dal in the milk until soft but who has that kind of time these days? Definitely not me. So bring out your pressure cooker.

Wash the rice and dal together.

Add the milk + water and pressure cook for 3-4 whistles or 15 minutes. We want the rice + dal to turn nice and mushy.

Meanwhile, heat 2 tbsp ghee and roast the cashew nuts (or almonds) and the raisins until golden brown (the raisins will become plump).

Remove from fire and sprinkle cardamom powde on top. Give it a mix and set aside.

Once the pressure leaves the cooker, open gently and while the rice and dal mixture is still hot, mix in the grated jaggery, roasted nuts, and raisins.

If the pongal is too thick at this stage, add some boiled milk by the tablespoons.

If the mixture is too loose, keep on a low fire and mix continuously until desired consistency is achieved.

Mix in one more tbsp of ghee and serve warm. I also like it cold from the fridge the next day.