• In a Heavy-bottom Pan, roast rice and dal together. It gives out a nice aroma while roasting.
• Once done, add milk and water, and simmer the flame.  Let the Rice and dal get cooked well. to a mushy state.  If vegan, use plant-based milk or just use water entirely
• Melt jaggery in ¼ cup water and strain for impurities. Add the jaggery and mix well.
• When the jaggery mixes well with rice and dal, add ghee and mix well. Once the all the liquid is absorbed. Take it off the flame.
• In another pan, add some ghee and roast cashews and raisins and add it to the pongal. Serve it warm.

To make it in Pressure Cooker

• To make the recipe in the pressure cooker. Just mix rice and dal. Add the required liquid(milk-water mixture) to it and pressure cook for 5-6 whistles. 
• Let the pressure come down on its own. Melt jaggery in water and strain for impurities. Now take the cooked rice-dal back to stove, add jaggery water to it.
• Let the jaggery mix well with the rice-dal mixture. Add ghee to the pongal. Once all the liquid is absorbed, take it off the stove.
• In another pan, add some ghee and roast cashews and raisins and add it to the pongal. Serve it warm.