1: Dry roast Raw rice and Moong dal in a pan.
2: Wash the roasted Dal and Rice in Water.
3: Heat and melt Jaggery with ½ Cup of water in a pan and filter to remove impurities. Keep the Jaggery syrup aside.
4: In a pan heat ghee, add cashews, raisins and roast them till cashews turn golden brown and raisins puff up. Keep aside.
5: Cook the Dal and rice in a pressure cooker with 2 cups of water and ¼ cup of milk for 10 minutes.
6: Mix Jaggery syrup with the Rice and Dal mixture and simmer for 2-3 minutes on low flame.
7: Add cardamom powder, a pinch of edible camphor and a pinch of salt to the pan and keep stirring continuously.
8: Add ghee, tempering mixture and continue stirring until ghee is absorbed into the pongal.
