Divya's Sakkura Pongal

1 c. sona masonry rice
1/4 c. moong dal
4.5 c. water

Cook in instant pot for 12 mins manual pressure.  QR after 10 mins, or NPR if you have time.

Combine jaggery powder and water in a pot.  Cook over med-low flame until fully dissolved and hot. There will still be some solids, so strain the jaggery syrup using a tea strainer. Discard the solids.

In a small skillet, melt 3-4 Tb. ghee, then add a handful of cashews.  Stir until the cashews occasionally until they start to turn color.  Add a handful of raisins and turn the flame off.

Once the instant pot has been opened, stir and mash the rice with a spoon/spatula.  Mix the jaggery syrup in, and add a dash of salt.  Stir in the ghee cashew mixture and a sprinkle of cardamom powder.