Instructions

1. In a pan cook the rice in milk on a low heat with the lid on - regularly check the milk is sufficient, if not add some more until the rice is fully cooked.
2. Add the jaggery, sugar and powdered cardamom and mix until the jaggery has melted.
3. In a separate pan, heat ghee and add cashews and raisins and fry until the cashews are light brown and the raisins puff up.
4. Add this to the rice cooked in milk.
5. Serve either hot or cold.