Roast and dry the green gram dal for a couple of minutes then Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
Strain jaggery to remove its dirt. Put the syrup once more on the heat and stir them till it becomes slightly sticky. Add the cooked rice and dhal. Heat the 4 tbsp ghee.
Then Fry the cashew nuts, raisins and add them to the pongal. Also add the powdered cardamoms, cloves nutmeg and saffron. Mix well and serve hot. Your Sakkarai Pongal is now ready.