• 200 g. jaggery;
• 100 g. moong dal;
• 100 g. rice;
• 1 tin condensed milk;
• 1/2 litre milk;
• 25 g. raisins;
• 8-10 almonds, blanched and silvered;
• a handful of cashewnuts, chopped;
• cardamom powder to taste;
• ghee.

1. Heat ghee and fry the moong dal for a few minutes till light brown. Wash the dal and rice well and pressure cook with a little water for 10 minutes or till done.
2. Heat ghee and fry the cashewnuts, raisins and almonds lightly. Remove from ghee and keep aside.
3. Put the jaggery and a little water in a heavy bottomed pan and cook over a low heat till the jaggery gets dissolved. Add the cooked dal and rice and keep stirring for 10 minutes on a low heat. Add milk and boil for another five minutes. Lastly add condensed milk and keep stirring until it reaches the required consistency. Add cardamom powder. Stir well. Remove from heat.
4. Serve garnished with the fried cashewnuts, almonds and raisins.

(contributed by Lakshmi Swaramakrishnan, Madras)