Wash the rice with water and soak it for 15 minutes. Now heat a spoonful of ghee in the cooker and fry the moong dal in the ghee. Then add the soaked rice in the cooker and fry for 2 minutes.

After adding the milk, add water to it and then cover the cooker lid and cook for 2-3 whistles. Rice lentils should become very soft.

Heat 2 teaspoons of ghee in a pan and fry cashew nuts, almonds and raisins. Mix one cup of jaggery and one cup of water and heat it until the jaggery dissolves. Add the water of the jaggery to the cooked rice. Add almond raisins as well. Add cardamom powder

Add grated coconut. And mix. Add 2 tablespoons fresh cream and mix. Malai gives Pongal a more tasty and creamy taste.