Dry-toast ½ cup of short-grain rice and ⅓ cup of split, husked moong dal over low heat until fragrant, without browning. Rinse and drain.
Put in a stovetop pressure cooker with 3 cups of water. Cook under pressure for 11-12 minutes, then let pressure release naturally. Mash lightly; both rice and lentils should be very soft.
Heat ½ packed cup of chopped jaggery with ½ cup of water for the syrup, stirring until dissolved.
Strain the syrup into the rice mixture. Stir in ½ teaspoon of ground cardamom. Add a little hot water if too thick.
Heat 5 tablespoons of ghee in a small pan. Fry 15 cashews until light golden, then add 1 tablespoon of golden raisins and cook until plump.
Stir the nuts, raisins and all the ghee into the pongal. Serve warm.
