Sakkarai Pongal / Sweet Pongal

Ingredients needed for making Sakkarai Pongal / Sweet Pongal:  
1 cup Raw Rice
1/4 cup Siru Paruppu / Moong Dal / Green Gram Dal
1 cup Milk
Water as needed to cook the rice and dal soft about 4-5  cups
3 cups Jaggery (grated)
10 Cashewnuts split or broken into bits
10-15 Kismis
1/2 cup Ghee
4-5  Cardamoms, Powdered

How to prepare Sakkarai Pongal:
Roast moong dhal / green gram dal in a fry pan without oil or ghee.
Then add rice and dal together with milk and water in a pressure cooker.
Cook for one whistle and then simmer for 5 minutes.
Meanwhile,  add half a  cup of water to the jaggery in a fry pan and heat it.
When the jaggery melts completely in water, remove from fire.
Strain the jaggery to clear it of the dirt and then add to the cooked rice.
Simmer for 5 minutes so that the rice and the jaggery blend well  together.
Heat ghee in a pan and add cashewnuts and kismis to it.
Fry till they become golden and add to the pongal along with the ghee.
Finally either put in split cardamom pods or powdered cardamom, mix well.
Cover and keep aside till all the flavours blend together.
Serve hot or cold .

Points to Note: 
The rice and dal mix should be cooked very soft.
you need not make a syrup of jaggery if you don't want to, you can just add grated jaggery directly if you are in a hurry. But then you will not be able to clear the dirt.
Do not add jaggery without checking if the rice and dal has cooked very soft. If you add jaggery before the rice gets cooked , the rice will not be soft.
It is preferred to add cardamom powdered since you will not have to bite in tothe seeds unknowingly.