Bring sugar cane juice to boil and let it reduce to 3/4th of a cup. The syrup will be thick like honey. Allow it to cool completely.
Wash and soak rice and dhal for 1/2 an hour.
Add two cups of water and let it cook until the water it completely absorbed by the rice dhal mixture.
Now add the milk and cardamom powder and cook until it turns mushy and absorbs all the milk.
Finally add in the sugar cane concentrate and allow it to boil for five minutes on low flame.
Switch off flame and remove the pan from the stove.
Heat ghee and roast cashew and raisins.
Add it to the pongal and mix well.
Serve hot or at room temperature.