Heat one teaspoon of ghee in a pan and roast the moong dal for 2- 3 minutes.
Combine the roasted moong dal, rinsed rice and sugar cane juice and pressure cook for 5-6 whistles.
Lightly mash the cooked rice mixture.
Add cardamom powder and edible camphor to it and combine well.
Heat remaining ghee in a pan. Add cashews and fry until light brown color.
When the cashews are lightly browned, add raisins and continue frying till they are browned.
Remove from the pan and pour over the prepared pongal.
Mix well and serve!
Video
Notes
Do not use edible camphor more than a pinch.Add a little sugar and cook for a while if you want to increase the sweetness.Always use freshly squeezed sugarcane juice.