Ingredients:

• 1/2 tin – condensed Milk
• 1.5 cups – Rice
• 1/4 cup – yellow moong dal, washed
• 1 tbsp – Raisins
• 1 tbsp – cashew bits
• 4 to 5 – Cardamom pods, crushed
• 2 – cloves, crushed
• 1 – ping pong ball sized, lump Jaggery
• 2 tbsp – Ghee
• 4 cups – water

Method:

1. Wash and soak the rice for 30 minutes.
2. Drain dal, spread it on a thick clean kitchen towel for 5 minutes, to soak in moisture.
3. Roast the dal lightly, till it becomes dry and light.
4. Keep it aside.
5. Heat ghee in a heavy pan.
6. Fry cashew pieces till they are light golden in colour, drain them and keep it aside.
7. Cook rice and dal in the water, till 3/4 of it is cooked properly.
8. Allow most of water to evaporate.
9. Add jaggery mixed with milkmaid to the rice.
10. Stir gently, allow to cook till it becomes dry.
11. Add ghee in which cashews were fried.
12. Add spices, fried cashews, raisins and mix very gently.

Recipe courtesy of Saroj Kering