1. Wash and soak the rice for 30 minutes.
2. Drain dal, spread on a thick clean kitchen towel for 5 minutes, to soak moisture.
3. Roast dal lightly, till dry and light. Keep aside.
4. Heat ghee in a heavy pan.
5. Fry cashew pieces till light golden, drain, keep aside.
6. Cook rice and dal in the water, till 3/4 done.
7. Allow most of water to evaporate.
8. Add jaggery mixed into milkmaid, to rice.
9. Stir gently, allow to cook till almost dry.
10. Add ghee in which cashews were fried.
11. Add spices, fried cashews, raisins, mix very gently.

Makes: 3-4 servings
Making Time: 45 minutes
Shelflife: Best Fresh