Wash and soak the raw rice and green moong dal for 30 mins. Heat a cooker with ghee once hot add in the cashew nuts ,roast till golden and then set aside.

In the same cooker add the raw rice and green moong dal. Roast for few secs and then add in the water. Close the cooker and cook in a medium flame for 5 whistles.

Wait till the pressure releases by itself and then open the cooker. Mash it well using a laddle.

Now add in the powdered jaggery directly in the cooker my jaggery was clean and hence I used directly in the cooker. otherwise add the Jaggery in ¼ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and then add the jaggery water into the cooker.

Cook for 5 mins and then add the edible camphor and cardamom pods. When the Pongal becomes thick add the thick coconut milk cook for 2 mins and then switch off the flame.

Finally garnish with the roasted cashew nuts and serve hot.