Take pressure cooker/ pan, add ¼ tsp ghee and roast the moong dal.
Add water, washed rice and salt. Pressure cook for 4 whistles. Mash it once done.
Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and filter it and add to the mashed rice in the cooker.
In a separate pan, heat a tsp of ghee and roast cashews to golden and add raisins to it.
Once it fluffs up, transfer it and keep aside.
In the same pan, add cloves, elachi and switch off the stove.
Add nutmeg powder, give a quick stir.
Take out elachi and powder it, add the powdered elachi, edible camphor, cloves along with nutmeg powder to the pongal.
Mix well and cook in medium flame for 5 minutes.
Add ¼ cup water or milk if it gets dry while cooking.
Add ghee little by little while cooking.
Lastly add the fried cashews and raisins.