Wash and clean tge betel leaves. Remove the veins and tear into small pieces.

Heat ghee in a pressure cooker. Add the soaked rice and fry for 3-4 mins.

Grind with 1/4 cup milk and keep aside(we don't want a thick paste). Wash and soak the rice for 1-2 hrs. Strain to remove excess water.

Add 1/3 cup water, half of the milk(250 ml), sugar and cashew nuts in the cooker. Close the lid and cook for 3-4 min.

Remove from flame and open the lid as soon as the steam escapes. Use a heavy spoon to whisk the ingredients and try to break down the rice grains.

Add the remaining milk(250 ml) to pressure cooker along with 1/4 cup water. Close lid and cook for another 2-3 whistles.

Remove from flame and allow steam to escape. Open the lid and put it back on flame.

Add crumbled khoya, condensed milk and cardamon. Stir continously till khoya dissolves and mixture becomes thick.

Switch off the flame stir in gulkand. Mix well.

Add the betel leaf mixture in parts, building up the flavour till you get it right. Refrigerate it for 2-3 hrs.

Serve and enjoy