Ingredients

Raw Rice - 1 cup
green gram dal - 1 cup (not the whole one but the broken one)
jaggery - 1 to 1 1/2 cup (according to your taste)
ghee - 2 tbsp
cashew (broken), raisin - 1 tbsp each

Method:

Cook rice and dhal together till they're well done. 
Put jaggery in a kadai with 2 tbsp of water and let it melt. 
After it melts, you can filter the liquid using a fine sieve if needed. 
Add rice and dhal mixture to the jaggery and cook stirring continuously. 
Add ghee little by little and cook till the mixture thickens to be of the consistency of khichdi. 
Take off from flame. 
Fry cashew and raisins in a little ghee and add to the Pongal. Mix well and serve hot 

Venn pongal | Gothsu | Poli