Wash both rice and dal then add it to a pressure cooker make a little saute with little ghee.

Now add 3 cups of boiled milk and 1/2 cup of water to it and when it all comes to a boil close the lid and let cook till mushy.

Open the cooker for doneness in-between heat a small kadai with little ghee fry the cashew until golden finally switch off the stove and add raisins at the end and keep ready.

Then heat a pan with a tablespoon or two of water add the powdered jaggery, let it boil till it dissolves completely.

When done filter it in another bowl and keep them ready.

When the rice mixture is hot itself you should mash it well till mushy then add the jaggy syrup and bring the flame on.

After well combined add rest of the milk followed by camphor and cardamom powder mix well and let it be on flame for two minutes, the consistency should be little loose not semi-solid.

After that switch off the stove add remaining ghee and fried nuts mix and serve hot.