Dry roast the moong dal on medium heat for 5 to 10 minutes till it becomes
light pink and a nice aroma arises.
Cook the rice and moong dal in 2 cups milk + 21/2 cups water in rice cooker or on stove in a pan.
In the meantime, while it is cooking melt the 3 tablespoons of ghee and fry the raisins and cashews on medium heat till cashews turn light golden, drain
them and and fry coconut pieces or shredded coconut in the same ghee till
golden. Set all these seasoning aside. Crush the cardamom to powder.
When the rice gets cooked remove the rice and place it in a pan large enough to hold it and the sugar. Add sugar, cook on medium heat till all the sugar is absorbed. Stir it often to avoid burning.
After the sugar has been absorbed add 1/2 cup ghee and turn off the stove.
Add the fried coconut, cashews, raisins and cardamom powder. Stir it and let it stay on the stove for 2 or 3 minutes.
Afterwards remove from heat. Can be stored in the refrigerator for 4
or 5 days and in such a case microwave it before serving.
2 cups long grain rice
1 cup moong dal (without skins)
1/4 to 1/2 cup fresh coconut cut into small pieces or shredded coconut
3/4 cup ghee
21/2 cup sugar
4 tablespoons of raisins and cashews
2 cups milk
21/2 cups water