In a pan, add 1/2 tbsp ghee, then add the cashew nuts. When they are half roasted, add the raisins to this.

You can fry both separately, too.

Cashews take little time to roast, but raisins cook quickly, so do not put both together.

Keep it aside.

In the same pan, add the samba wheat and the moong dal.

Roast in a medium-low flame for 5-7 minutes.

Transfer this to a bowl and add 2.5 to 3 cups of water.

Pressure cook this for 7-8 whistles, then keep on a low flame for 2 minutes.

Once the pressure is released, take this out and mash well.

In a pan, add the jaggery and add a little water.

Let this dissolve in water.

Filter the impurities.

Let this jaggery water boil for 2 minutes.

Add the cooked samba wheat mixture to the jaggery syrup.

Mix well.

Add 2 tbsp ghee to this.

Mix well and add the cardamom powder, nutmeg powder, and edible camphor.

Add the roasted cashew nuts and raisins.

Mix well and cook for 2 minutes.

Switch off the flame.

If you want, smear a little melted ghee on the pongal just before serving.