| • | Simmer the rice and moong dal with water and milk until well cooked.
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| • | Roast the raisins and cashews in ghee until they become golden brown.
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| • | Add jaggery in water and boil until it becomes thick.
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| • | Mix cooked dal and rice into jaggery mixture.
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| • | Keep stirring on low flame.
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| • | Add remaining ghee and continue stirring.
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| • | Put cardamom powder and mix properly.
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| • | Garnish with fried raisins and cashews.
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| • | Chakara Pongal is ready to serve. |
