In a small skillet roast 4 tablespoon of spilt moong dal until they are golden brown in color and gives off a nice aroma in about 7 minutes.

Wash rice thoroughly and keep aside.

In a saucepot, boil milk and water. As milk starts boiling, add rice and dal and cook until the rice is cooked. If using pressure cooker cook until you get 4 whistles.

In small pot melt jaggery with 2 tablespoon of water and using a strainer, remove the impurities if any present. Add filtered jaggery to cooked rice-dal mixture and cook until everything combined.

Add cardamom and nutmeg powder to the rice-dal-jaggery mixture and mix well. Switch off the flame.

In another pan heat ghee and roast cashew, and raisin until cashew gets browned and raisins puffed up.

Add this to the rice-dal-jaggery mixture and combine well.

Enjoy warm,