In sauce pan, add jaggery and milk, mix well and cook until it melts & set aside.
In a pot, add ghee or pure clarified butter and let it melt.

Add green cardamom, fennel seeds, cloves and mix well.
Add almonds and mix well.
Add coconut and fry for 1 minute.

Now add melted jaggery+milk mixture and mix well.
Add rice, give it a good mix and cook until it dries up.
Add ghee or pure clarified butter, cover and steam cook on low flame for 5 minutes & serve hot.

#Tips:

You can use light or dark brown sugar in this recipe as well.

If you have make a vegetarian or vegan version use water and vegetable oil instead of milk, ghee or butter.