In a pan, dry toast moong dal and oats separately. Bring 3 cups of water to a rolling boil, add roasted dal and let it cook for 15 mins till soft but not mushy. Retain the Dal with the water

Meanwhile dissolve powdered Jaggery in 3 TBSP tbsp of water and heat on medium flame to just dissolve it, no string consistency required. Cool thoroughly.

In a third pan, bring 2 large cups of water to a boil, add roasted oats and cook for 4-6 mins till done. If you are using milk, add 4-5 tsp of milk and mix into the oats once cooked.

Add saffron strands,cardamom poWder, cooked moong dal and boil the entire pongal for 5-6 mins. Let
it cool completely. Now add the cooked oats-Dal mixture to the syrup and mix gently.

Add ghee roasted cashew and Raisins and serve immediately.

If reheating the next day or later, add a tsp each of ghee and milk and then micro for 1 min and serve warm. Don’t reheat directly as the sugar and Dal would burn. If no access to microwave, gently steam it for 2 mins or in a double boiler.