Soak rice and moong dahl with excess water for 30 minutes minimum.
Pressure cook rice with moongh dhal for 6 whistles. Switch off the flame. Once the pressure has settled down, open the pan and mash the mixture. Set aside.
In the mean while cook jaggery with 1/2 cup water and bring it to a boil. It takes about 10-15 minutes. The jaggery syrup should be thick and not runny.
Add cardamon powder and pinch of salt. Mix the mashed rice-moong dhal. Give it a complete stir. If the sakkarai pongal is getting thick and forming lumps, add milk and press it against the base of the cooking vessel to create creamy texture.
In a separate pan, heat ghee and roast the cashews first. Add them to the sakkarai pongal. Fry the raisins in the same pan, until they bulge out.
Add that to the rice-moong dhal mixture. Mix it well to combine. Serve hot.
You can store the rest in fridge. But remember to heat it with milk when you serve. I microwave it on high for 2 minutes to get the sloppy, gooey consistency.
Serve hot with medu vadai or boondas.