Wash raw rice and moong dal together in a vessel and drain water completely.

In a pressure cooker, add the raw rice and moong dal with 4 cups of water and cook for 5 to 6 whistles. This makes the rice and dal mixture very soft.

Allow it to cool for 10 minutes. If the rice and dal mixture is dry then you can add 1/2 cup of milk or water after opening. Slightly mash it together.

Add ghee in a kadai and fry the cashew nuts to golden brown and remove. Keep aside, to add at the last to garnish

In another kadai, add jaggery with 1/4 cup water. Allow the jaggery to melt and and dissolve completely in water.

Now strain the jaggery liquid with a muslin cloth or strainer to remove the impurities of jaggery.

The strained jaggery to be mixed with cooked rice n dal mixture in the cooker or kadai  with remaining ghee.

Keep stirring so the excess water evaporates and to get a thicker consistency. Off the stove and add cardamom powder. Little extra ghee can be added depending on the individual's liking.

Garnish with fried cashew nuts and serve.