Ingredients:

• 1/2 tin – Condensed Milk
• 1.5 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 lump – Jaggery (ping-pong ball sized )
• 2 tbsp – Ghee
• 4 cups – Water

Method:

1. Drain dal and 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 water till 3/4 done. Allow most of water to evaporate.
6. Mix jaggery into condensed milk and then add to rice. Stir gently.
7. Allow to cook till almost dry.
8. Add ghee in which the cashews were fried.
9. Add spices, fried cashews, raisins and mix very gently.

Recipe courtesy of Sify Bawarchi