Heat 1tbsp ghee in a small pan and fry the cashew nuts till golden brown. Keep them aside. Then in that pan heat another 1tbsp ghee and roast the moong dal till light brown on medium flame.

Cook the roasted moong dal with 11/2cup water and pinch of salt in a pressure cooker for 3-4whistles in low flame.

Turn off the heat and let the pressure cooker comes to normal.

In the mean time dissolve the jaggery in hot water and strain it in a strainer to discard the impurities.

Open the lid of the cooker and mash the moong dal with the help of a spatula and then add jaggey syrup, milk and cardamom powder and cook it in medium flame.

When it starts boiling reduce the flame and stir continuously to avoid sticking. When it becomes little bit thick switch off the flame and garnish with spitted cashew.

Serve warm or chilled.