Soak a quarter cup of seeraga samba rice and a quarter cup of split moong dal in 1 ½ cups of water for at least 15. Simmer the dal and rice together for ten min on low flame in a slow cooker. Turn the heat down and then let the stress discharge innately. Cast aside.
Boil ½ cup of jaggery in ½ cup of water until fully melted. Turn the heat down. Sand dust is often discovered in jaggery. So, on a cheesecloth, stress the cooked jaggery water. Put this apart.
Set a small pan over low flame. Mix in the ghee and cashew nuts. Braise till it is lightly browned on low heat.
Wait for the raisins to puff up. Remove from heat and transfer to a mixing bowl. Put this apart.
Set the jaggery water and cooked rice and dal mix on low heat in a frying pan. Stir continuously. Enable it to cook for about 2-5 min. Merge the cardamom and nutmeg granules in a small bowl. Add a pinch of SALT to taste. The flavour is balanced with salt. Stir in the ghee and nut mixed till all the ghee has been soaked up into the Pongal.