PREPARATION

1. In a bowl, add 105 grams rice, 60 grams split mung beans, 100 milliliters water and soak for 15 minutes.

2. Take a pan, add 170 grams jaggery, 60 milliliters water and stir until the jaggery is fully dissolved.

3. Strain it into a jug and keep aside.

4. Take pot, add the soaked split mung beans and rice in it.

5. Add 500 milliliters water and mix it well.

6. Cover it with lid and cook till you hear 4 - 5 whistles.

7. Add 2 tablespoons ghee, the jaggery water and mix it well.

8. Heat 2 tablespoons ghee in a pan, add 2 tablespoons raisins, 20 grams cashew, 1 pod clove and roast for 2 - 3 minutes or till it turns golden brown in color.

9. Transfer this mixture into the rice mixture and mix it well.

10. Add 1/4 teaspoon cardamom powder and mix it well.

11. Serve.