» 1 cup Raw Rice
» 1/2 cup Moog  Dal
» 1 1/2 cup Milk
» 3 cups Jaggery (powdered)If you like more sugar add 1/2 cup more
» 4 tbsp Ghee
» 3 tbsp Cashewnuts
» 3 tbsp Raisins
» 4 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» 2 1/2 cups Water (depends the rice you add water)

Method
1. Roast dry the Moog dal for a couple of minutes. 
2. Cook the rice and Moong dhal with 2 1/2 cups of water and 1 and half cup milk in the microwave and set aside. 
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 
4. Strain the jaggery to remove the dirt. 
5. Put the syrup once more on the heat and stir till it becomes slightly sticky. 
6. Add the cooked rice and dhal. 
7. Heat the 4 tbsp ghee. 
8. Fry the cashewnuts and raisins and add to the pongal. 
9. Add the powdered cardamoms, cloves nutmeg.
10. Mix well and serve hot.