½ cup rice (short-grain)
¾ to 1 cup jaggery
2 cups water
1 cup coconut milk
2 cups milk
½ teaspoon cardamom powder
2 tablespoons ghee
10-12 cashews
8-10 raisins
Wash ½ cup rice, cook in 2 cups water until soft, and set aside.
Dissolve ¾ to 1 cup jaggery in ½ cup water, strain, and keep aside.
Heat 2 tbsp ghee, roast 10-12 cashews till golden, add 8-10 raisins until they puff up. Set aside.
Add jaggery syrup to cooked rice, mix, and cook on low for 5-7 minutes.
Stir in 1 cup coconut milk and 2 cups regular milk, simmer for 5 minutes.
Mix in ½ tsp cardamom powder, top with roasted nuts, raisins, and optional grated coconut.