Clean and thoroughly wash rice. Soak in water for 20 minutes and strain the water later. Also wash moong dal.
Preheat 1 tsp ghee in a pressure cooker. When ghee is sufficiently heated, add cashews and raisins into it. Saute for while until they turn slightly brown in color and take them out.
Add lentil in rest of the ghee. Saute the lentil for while and add rice into it. Now saute the rice as well and add 1.5 cups of water into it. Mix well. Crush green cardamom, clove and nutmeg to make powder.
Add clove, nutmeg powder and salt in dal-rice and mix well. Close the pressure cooker and after one whistle reduce the flame. Now cook for 2-3 minutes on low flame. Turn off the flame. After all steam escapes open the lid of pressure cooker.
Crush jaggery in small pieces. Place jaggery chunks and 1/2 cup water in any vessel and keep it on flame. Cook until jaggery melts completely. Jaggery syrup is ready, turn off the flame and strain the syrup using sieve.
Add the syrup in cooked dal and rice. Cook for another 2 minutes and add roasted cashews and raisins, Cardamom powder and ghee into it. Mix all the ingredients really well. Sweet pongal is ready, take it out in a bowl. Garnish with rest of the raisins-cashews and serve.
Quantity of jaggery can be increased or decreased as per your taste.
Color of sweet pongal depends on the color of jaggery. Jaggery with light color will give light color and dark colored jaggery will give dark color to sweet pongal.