In a sauce pan add Dalia and butter or ghee and roast it on medium low heat for 4 to 5 minutes or till it become light brown and gives roasted aroma. 

Add water and mix with roasted Dalia. Partially cover the pan because once 
dalia start boiling forth builds up and it will start coming out of the sauce pan. 
 Let it cook for 10 to 12 minutes or until Dalia become tender and water is absorbed.

Add milk and crushed cardamoms and mix and let it cook uncovered until it 
 reaches to desired consistency.

Add jaggery,sliced almonds, chopped cashwes, pistachios and raisins and simmer for few minutes, turn the flame off.