Dry Roast Moong Dal until a nice aroma comes and it turn to a light golden colour.
Next in a pressure cooker add in the Rice and Dry roasted Moong Dal. Add in Water and ½ cup of Milk.
Pressure cook in a medium flame for about 4 whistles. Wait till the pressure gets released all by itself and then open the cooker.
Mash the rice and dal with a ladle and then switch on the stove. Continue cooking in low flame . Now add in the reaming ½ cup of milk and the Kalakandu(Rock sugar Candy) .
Next add in 1 tbsp of Ghee and mix well.
Meanwhile heat another pan with the remaining 1 tbsp of ghee. Add in Cardamom ,Cashew nuts ,Raisins and the coconut chunks and fry till it turns golden .
Now add the nuts to the pongal and switch off the flame. Serve hot.
Notes
Top the pongal with ghee and kalkandu while serving.
Serve hot for better taste.
Adding more ghee increases the richness of the Pongal.