Wash roasted moong dal and raw rice several times in water. In a pressure cooker add rice, dal, cardamom pods, 3 cups water, 1 cup milk and cook in medium flame for 5 to 6 whistles. Let the pressure release naturally.
In a kadai take the jaggery, add 1/3 cup of water and boil it till the jaggery is dissolved. You can adjust the amount of jaggery for your taste. If you want a sweeter pongal, add 3 cups jaggery.
Once the jaggery is dissolved, strain it through a metal strainer to remove the impurities and keep it aside.
Once rice and dal is cooked, mash it with the back of the ladle to make it slightly mushy. If it looks dry you can add half a cup of hot water or milk and mash it.
Now add the jaggery syrup and mix well.
Add ¼ cup of milk at this stage and simmer for 5 mins. Adding milk now is optional. It gives a wonderful texture to the Pongal.
In a pan, add ghee and roast cashews and raisins. Add them to the pressure cooker and mix well.
Serve sweet pongal hot !!