Wash and soak rice and dal in enough water for at least 15 mins until the milk comes to a boil.
Add jaggery and water to a pan. Bring it to a boil and simmer until bubbly and slightly thick, but of pouring consistency. Stir in the cardamom powder. Keep this aside to cool down completely. Leave out this step if you want and add the grated jaggery directly but jaggery syrup brings out a lot of flavor.
How to make Bellam Pongali
Pour milk to a heavy bottom pot and bring it to a gentle boil. Stir in the rice, dal and hot water. Cook until tender and mushy. Keep stirring every 15 mins as you cook.
Turn off when the pongali turns thick, yet of pouring consistency. It will thicken a lot when it cools down.
Stir in ¾ of the cooled jaggery syrup or powdered jaggery and cardamom directly. Start with lesser jaggery here, you can add more as required.
Heat ghee in a small pan, add cashews and fry till light golden. Add raisins and fry till they turn plump. Turn off and pour this to the bellam pongali.
Instant Pot Bellam Pongali
Make sure your sealing ring is clean and sterilized. Pour ghee to the steel insert and fry the cashews on a sauté mode until light golden. Turn off and stir in the raisins. Remove them to a plate.
Transfer rice, moong dal, water and milk to the steel insert. Cover the IP and position the vent to sealing. Press the porridge button and set the timer to 12 to 14 minutes.
Let the pressure drop naturally, open the lid. It should be thick and fully cooked. Let cool down for 2 to 3 minutes.
Stir in the jaggery/ jaggery syrup and cardamom. Start with lesser amount of jaggery and add more to taste later.