Wash and soak rice in 4 cups of water for half hour.

Pressure cook rice for 5 whistles. Let the pressure settle by itself.

In the meantime, heat jaggery with 1/2 cup of water till the jaggery melts completely. Filter the jaggery syrup through a clean cloth to remove impurities.

Once the pressure settles down, open the cooker and add the melted jaggery to the cooked rice and mix well.

Add milk and cook till the mixture is well cooked taking care not to let the pongal overflow from the vessel.

Meanwhile heat ghee in a wok and fry the cashews and raisins and add to the pongal. Add the cardamom powder and a pinch of salt and mix well.

Sweet pongal is ready and serve hot.

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Happy cooking :)