Ingredients:

• 1/2 tin condensed Milk
• one and a half cups – rice, washed and soaked for 30 minutes
• 1/4 cup – yellow Moong Dal washed
• 1 tbsp- Raisins
• 1 tbsp – cashew bits
• 4-5 Cardamom pods crushed
• 2 Cloves crushed
• 1 ping pong ball sized lump Jaggery
• 2 tbsp – Ghee
• 4 cups water

Method:

1. Drain dal, spread on a thick clean kitchen towel for 5 mins to soak moisture.
2. Roast dal lightly, till dry and light. Keep aside.
3. Heat ghee in a heavy pan.
4. Fry cashew pieces till light golden, drain, keep aside.
5. Cook rice in the water, till 3/4 done.
6. llow most of water to evaporate.
7. Add jaggery mixed into Milkmaid to rice.
8. Stir gently, allow to cook till almost dry.
9. Add ghee in which cashews were fried.
10. Add spices, fried cashews, raisins, mix very gently.

Recipe courtesy of Saroj Kering