Roast
the cashews in Melted butter until it becomes golden brown and keep it aside.
Making
Syrup: Grate the jaggery.
Heat the pan with 2 1/2 cup of water when the
water boils add grated jaggery.
Let it boil for 20 min, in the medium heat, stirr occasionally, until it becomes a thick syrup.
For
testing: take a drop of syrup in the cold water, it should not
dissolve immediately. Keep it aside.
Wash and clean the rice.
Cook the rice with 3 cup milk and 1/2 cup water in the
cooker until it becomes tender. Let it cool.
Blend
the cooked rice in the blender.
Heat
the pan with the ghee and add blended rice and add jaggery syrup slowly
and continuously stirring, add powdered cardamom and roasted cashew nuts, mix
well.
Let it heat in the simmer for 3 min and stirring continuously
