Wash rice well and soak in hot water for at least 30 minutes
Drain the water and transfer the rice into a pressure cooker
Furthermore, add 1 cup of milk and 1 cup of water and turn on the stove on medium flame
Mix well and cook till the milk turns warm, add saffron and continue cooking
Cook till the mixture turns froth, before closing the cooker mix well, make sure milk/rice does not stick to the cooker
Pressure cook for 4-5 whistles and turn off the stove
Once when the pressure release naturally open the cooker and mash the rice well
Add 1 cup of sugar candy and 1 cup of warm milk and mix well; close the lid and rest it for 20 minutes (Sugar candy will melt in the warm condition)
Open the cooker lid and mix well, cook on medium flame
Add cardamom powder, 1 tablespoon of ghee, and pinch of salt; mix well
Mix well now and then and cook for 3-4 minutes until Pongal comes together; turn off the stove
In a pan add 1 tablespoon of ghee and turn on the stove on medium heat
After the ghee turns hot add cashew and sate till they start changing color
Add raisins and cook till they turn golden brown
Transfer the roasted cashews and raisins into the Kalkandu Pongal and mix