Heat a pan with ghee once hot add in the cashew nuts roast till golden and then set aside.
In a vessel add in the water and jaggery cook till it completely dissolves and becomes a slightly thick strain to remove the impurities and set aside.
Soak the Little Millet in water for 10 mins. In a pressure cooker dry roast, the moong dal till a nice aroma comes next in the same cooker add in the soaked Little Millet and 2 cups of water and Salt.
In a medium flame pressure cook for 2-4 whistles. Wait till the pressure completely gone and then open the cooker. Next, add-in the Jaggery liquid and cook in a low flame.
Add in the Edible Camphor and Cardamom powder mix well and cook till the Pongal becomes slightly thick. Switch off the flame and then add in the ghee roasted cashew nuts along with the ghee. Serve hot.
The Pongal tends t get thick as it cools down so switch off the flame accordingly.
Little millet can be replaced with any other millet and cooked.