Wash rice and moong dal well

Soak rice and dal in hot water for at least  1 hour

After 1 hour, discard the water and add 2 cups of hot milk, 1/4 cup of hot water, and close the separator with a lid

Pressure cook for 7-8 whistles and keep the cooker on low flame for 15 seconds, turn off the stove, and let the pressure release naturally

In a microwave-safe bowl, add 1 + 1/2 cup of jaggery and 1/2 cup of hot water and microwave for 2-3 minutes until the jaggery melts down and the mixture turns frothy boil

In a wide pan, add 2 tbsp of ghee and turn on the stove to medium flame and let the ghee turn hot

Add cashew and saute till the cashew starts changing color. Add raisins, roast well, and turn off the stove

Transfer the roasted nuts into a small bowl

Mash the cooked rice and dal well with a ladle and transfer into the pan

Add 2 cups of hot milk and mix well to make a lump-free, smooth mixture

Turn on the stove on low-medium flame and cook the mixture

Cover with a lid and mix once in a while to avoid the mixture from sticking to the pan

Add ghee little by little now and then; cook for 10 minutes

After the akkaravadisal comes together, strain and add jaggery water and mix well

Add ghee and saffron, cook for 3 minutes; mix well and cook for even cooking and to avoid akkaravadisal from sticking to the pan

After 3 minutes, add cardamom powder and remaining ghee; mix well and cook

Finally, add the roasted cashews and raisins, mix well, and turn off the stove

Add a very little pinch of edible camphor and mix well