In a pan dry roast Moong dal till it becomes hot enough and add it with rice and wash well. In a pressure cooker, pressure cook the rice and moong dal together adding the milk and 3 cups of water to 4 whistles.
Meanwhile melt the jaggery in 100 ml warm water, filter the impurities if any and keep aside. Once the steam is released, mash the boiled stuff with a ladle.
In a heavy bottomed pan boil the jaggery water for 5 minutes till it becomes thick. Add the boiled stuff to it. Mix well and keep stirring. Add the ghee at intervals.
When the Pongal becomes thick and comes rolling without sticking to bottom, add the cardamom powder and switch off.
In a tablespoon of ghee fry the cashews and raisins and add to the Pongal.
By Ria Samuel