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😊