Rinse and soak 1 cup of raw rice for 30 minutes.

In a pressure cooker heat 1 tsp of ghee.

Add 1/4 cup of moong dal and roast for 2-3 minutes.

Add 4 cups of water and 1 cup of milk, bring it to boil.

Drain excess water from the rice, add it in the cooker.

Add 1 pinch of pacha karpooram, 3 crushed cardamoms, 1 pinch of salt, 1 small banana, and mix well.

Close and pressure cook for 4 whistles or cook covered for 15-20 minutes.

Boil 2 cups of water in a saucepan, add 1.5 cups jaggery, cook till it dissolves.

Once done, Drain/filter jaggery to avoid dirt and mud.

Boil jaggery syrup again till it becomes thick, keep it aside.

Once the rice and dal cooked well, mash it completely.

Add thick jaggery syrup and combine well.

Meanwhile, heat 1 tsp of ghee in a small pan, add cashew nuts (10-15) and 2 tsp of raisins, cook till golden brown.

Add cashew nuts and raisins with pongal. Mix well.

Sakkarai pongal is ready to serve.