Preparing Rice and Dal Mixture:

Roast the dal for 2 to 3 minutes.
Wash the pacchearisi (raw rice) and pasiparuppu (moong dal) thoroughly in water until clear.
In a pressure cooker, mix the washed rice and dal.
Add 1 litre of water and 200 ml of milk.
Season with salt.
Cook on medium-high heat till one whistle. Then simmer for about 15 minutes on low heat.
Let the pressure release naturally.

Jaggery Syrup:

Dissolve 500 gms of jaggery in a bit of water over medium heat to form a syrup.
Strain to remove impurities.

Combining Rice-Dal and Jaggery:

Mix the jaggery syrup into the cooked rice and dal.
Stir continuously on medium heat for 5 minutes.

Flavouring with Dry Ginger Powder:

Mix in 1/4 tsp of dry ginger powder.

Tempering with Nuts and Raisins:

Heat ghee in a pan.
Fry 15 gms of cashew nuts till golden brown.
Add 10 gms of raisins until they puff up.
Mix this into the Pongal.

Serving:

Serve hot and enjoy!