1. Soak the powdered jaggery in a little hot water (about 1/2 cup or enough to cover it slightly).
2. This helps to break the jaggery down into syrup. Set aside.
3. Meanwhile wash the rice and lentil well in cold water.
4. Take a non-stick pan, heat 1-2 tbsp ghee and toast the rice-lentil mixture for 2-3 minutes until aromatic and lightly toasted.
5. Take this mixture and place it in a deep vessel.
6. Add the milk to this mixture and give it a mix.
7. Place it in a pressure cooker and cook upto 3-4 whistles.
8. It is totally ok if it overcooks since we want the rice to be mushy.
9. Give it a good stir to make it into a pudding consistency.
10. Meanwhile mix the jaggery well, breaking down any bits with the back of the spoon.
11. Filter this syrup just in case there are lumps/impurities.
12. Boils till it gives off an aroma.
13. This enhances the taste of this pudding too.
14. The boiling takes about 3-5 minutes.
15. Remove from heat.
16. Add cardamom powder and edible camphor (if using) to this syrup and give it a mix.
17. Now add this syrup to the rice lentil mixture and give it a good mix.
18. In the remaining ghee, toast the cashews and raisins.
19. Add it to the rice mixture. Give it a good mix.
20. Garnish with a few more roasted cashews (if needed) and serve.
21. The pudding tends to thicken with time, hence you can add some warm milk to loosen it up a bit according to the consistency you like.

Note:
1. I see in many online recipes that they mention `pachai kalpooram` (in Tamil) as camphor in the recipe. I would warn people against using the term frivolously cos new cooks might use the one we use for prayers. This camphor is the edible variety and is available by name Pachai meaning `Raw` and Kalpooram meaning camphor.)
2. The colour of the pudding depends on the type of jaggery available. While a few impart a deep brown colour, a few others add a golden yellow tinge.

Courtesy: http://chefinyou.com/