Cook until the rice is very soft. You can also pressure cook the rice for 4 whistles.
Turn off the flame.
Lightly mash the cooked rice and keep it aside.
Combine the jaggery and water in a vessel and allow the jaggery to melt.
Add the cardamom powder to the jaggery water and turn off the flame.
Now add this jaggery syrup to the rice and mix very well.
Melt ghee in a small pan. First, fry the cashews and then raisins to golden color.
Pour this over the rice and jaggery mixture and combine well.
Serve warm or cold.
Notes
No need to cook the pongal any further after adding the jaggery syrup.The pongal will thicken as it cools. Add a little hot milk to the pongal if you would like thin the consistency.You can also add dry coconut pieces.