Akkaravadisal

Heat ghee in a pan

Add raisins and fry until raisins bulges like a balloon, keep aside

Add cashew nuts and fry until golden brown, keep aside

Heat little water in a pan

Add jaggery and dissolve it completely and bring to a boil

Stir well until the jaggery becomes slightly thick

Filter if required, keep aside

Add rice, moong dhal in the same pan and fry until fragrant

Add milk and bring to a boil (reserve about 1cup of milk)

You may open cook (as traditionally done) or pressure cook for 4~5whistles

Mash the rice and dhal well and add remaining milk

Add little ghee, jaggery syrup and mix well until it dissolves

Add little more ghee, sugar and mix well until it dissolves

Simmer the flame, keep stirring continuously

Add saffron along with the soaked milk, remaining ghee and mix well

Add cardamom, cashew mix and switch off flame