In a small pan, add 1 tsp ghee and fry the cashew nuts and raisins.

Dry roast the dal until nice aroma comes. The dal should not change colour.

Wash the dal and the millet together. Add 2 cups of water and pressure cook for 3 whistles. Once cool, mash and keep aside.

In a sauce pan, add the jaggery and 1/4 cup water. Once the jaggery has melted, strain the jaggery.

To the jaggery syrup, add the cooked millet, milk, cardamom powder, ghee and mix well. Cook for couple of minutes. Add the cashewnuts and raisins.