KAJU GULAB PONGAL

Ingredients:

New rice – 1 cup
 Milk – 7 cups 
Water – 1 cup;
Condensed milk – 1 milk
 Sugar – ¾ cup 
Cashew nuts – 50 grams (for grinding)
Pink Rose Petals – 15 (for grinding) 
Rose water – 2 table spoons (for grinding)
Ghee – 1 table spoon 
Raisins – 50 grams 
Cashew nuts – 10 pieces

Method: 
Mix water and milk in a vessel.  Boil it.  Add washed rice and allow to cook until thick and creamy for about 20 minutes in medium flame so that it doesn’t stick to the bottom of the vessel.  Grind rose petals, cashew nuts using rose water in a mixer.  Add the ground paste and sugar to the pongal.  Stir till the sugar is dissolved.  Use a little ghee to fry raisins and cashew nuts and garnish.  Add rose color (optional).  Note: For old rice, use 10 cups of milk.