In a pan, add a tsp of ghee, cashews, raisins and saute till cashewnuts turn golden in colour and powder the cardamom.

In a pressure cooker/ pan, add 1/4 tsp ghee and roast the moong dal. Add water, washed rice and salt. Pressure cook for 4 whistles and mash it once done.

Powder jaggery and heat it with water (immerse it) and bring to boil. Let the jaggery completely dissolve and filter it and add to the mashed rice in the cooker.

Mix well and cook in medium flame for 5 minutes. Add 1/4 cup water or milk if it gets dry while cooking. Add ghee while cooking. Lastly add the fried cashews, raisins, powdered cardamom and serve it.

After opening the pressure cooker, if the rice is too dry, add 1/4 cup water or milk while mashing. The colour of pongal differs due to the colour of jaggery.