| • | Chop the cashewnuts and almonds. Clean kismis.
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| • | Pour milk in an earthen pot known as ?Pongapani' and keep it on fire.
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| • | Add rice and dal when the milk begins to boil.
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| • | When the contents are cooked well, add ghee and jaggery.
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| • | Cook it again on medium flame for some time.
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| • | Add almond and cashewnut, saffron, kishmis, cardamom powders and nutrieg.
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| • | Bring to boil and remove.
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| • | Sarkarai Pongal is ready to serve. |
