In the prepared brass pot, add milk and water. Bring it to a slow boil.
After a few minutes, the milk begins to boil & froth. Pongalo Pongal 🙂
Add washed, drain rice and moong dal. Continuously stir it for a couple of minutes and keep cooking it at low to medium flame. After about 40 mins, the rice and dal will be mushy.
Add powdered jaggery to it. I used vayamsuperfoods organic jaggery, which is free of any impurities so I added it directly. If not, make a simple syrup using jaggery and 1/2 cup water and then strain it and add it.
Continue stirring it until it begins to come together. The jaggery melts completely and the rice dal mixture is cooked in jaggery. Add 2 tbsp of ghee at this stage and mix well. Add cardamom powder and edible camphor if using. Remove from heat.
In a small pan, heat the remaining 1 tbsp ghee and fry cashews, raisins and coconut pieces until golden. Pour over the prepared Pongal. Mix well.