Spicy Milk Pongal Recipe

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Raw Rice – 1 cup
Coconut Extract – 2 cup (1 cup First Pressed and 1 cup Second Pressed)
Water – 1 cup
Salt to taste
Ghee – 2 tblsp
Cinnamon – 2 pieces
Cashewnuts – 10

Grind Coarsely:
Green Chillies – 3
Ginger – 1/2 inch piece

1. Wash rice and drain.
2. Spread on a cloth to remove excess moisture and transfer it to a plate after an hour.
3. Heat 1/2 tsp of ghee and fry rice in medium flame.
4. Add coconut extract, water and salt.
5. Pressure cook until 3 or 4 whistles.
6. Open the lid and mix gently.
7. Heat ghee. Add cashewnut, cinnamon, ginger-green chilli paste and rice.
8. Cook in low flame for 2 minutes.
9. Serve hot.

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