Wash rice and dal and soak for at least 30 mins in hot water
In a microwave-safe bowl take jaggery and water; microwave for 2 minutes or until the jaggery is melted in water. Let it cool
In a pressure cooker take 2 tablespoon of ghee and let it gets warm
Add cashews and roast them, once when they start changing color
furthermore, add raisin and roast both, Transfer it to a small bowl
Add soaked dal and rice and sauté in the remaining ghee for a minute
Pour water and cook medium flame after the mixture turns frothy mix well and close the pressure cooker lid and cook for 3-4 whistles
After the pressure releases naturally mash it well with a ladle
Transfer the mixture into a heavy-bottomed pan and add milk; mix well
Furthermore, add salt. Strain and add the jaggery syrup and mix well
Turn on the stove to medium flame and add 2 tablespoon of ghee; mix well and cook
Keep mixing and continue cooking for 3 minutes
Add cardamom powder and mix well
cook for 3 minutes or until Pongal comes together
Finally, add the roasted nuts and 1 tablespoon of ghee; mix well and turn off the stove. Pongal is ready😊