Dry roast thinai/foxtail millet and moong dal in a heavy bottom pan. Keep the flame low and roast. take care not to burn
Let the roasted ingredients cool down for 5 minutes. Take them in another vessel/pan, add milk and water, keep it inside the pressure cooker and pressure cook it for 4-5 whistles. Once cooked, let the pressure drop on its own.
I prefer to cook pot in pot method in pressure cooker as it saves much cleaning. While cooking milk based dishes directly in the cooker there is a chance of lot of splutter and splash through the nozzle, cooking in a pan inside the cooker, saves this a lot.
Once the pressure drops in the cooker. Heat jaggery with ½ cup of water in a heavy bottom pan.
Since i m using organic jaggery, i dont strain, if you have doubt on the purity of the jaggery, melt and strain it. When the jaggery bubbles up, add the cooked millet mixture to it and mix well.
After adding the millet lentil mix, add ¼ cup of water to the vessel in which it was cooked, wash and add it back to the pan. Add 1 tablespoon of ghee to this mixture, mix well. Let this cook until all the liquid is absorbed and the pongal becomes soft and mushy.
Once the liquid is almost absorbed. and the pongal follows the ladle when stirred, take if off the stove. Before removing it from heat, add edible camphor, mix well and remove it from stove.
In a small tadka pan, add ghee, roast cashewnuts until golden, towards the end add raisins to the ghee. once the raisins plumps, take it off the stove and add this to the thinai pongal. Serve the pongal warm.