Ingredients
3/4 cup Raw rice
1/4 cup Moong dal.
5 cup water or 4 cups for cooking and 1 cup for jaggery
1 cup Jaggery
10 cashew and Raisins, each
4 tbsp Ghee
1/2 tsp Cardamom powder
little pinch paccha karporam
Preparation
Take a pan, put raw rice and moong dal inside, and roast them over a medium heat until an appealing aroma appears. Once the heat has been decreased, remove them from the mixer and grind them into a fine powder.
In a skillet, add 1 tablespoon of ghee, and then cook the cashew nuts until they are just beginning to turn golden. Add the raisins, wait for them to burst, then turn off the heat and set the pan aside.
Take a pan, add the jaggery, and stir in 1 cup of water until it melts.
Take a cooker, add 4 cups of water, and once it's cooked, add the rice and moong dal mixer and mix them thoroughly for 3 minutes. Lock the cooker after that, then wait until two whistles appear.
Once the pressure has been released, add the melted jaggery and combine well, as well as the cardamom, cashews, and raisins.