Add half cup water in jaggery & boil it for about 5 minutes,so jaggery melt and syrup becomes little thick.
Wash rice & dal,drain excess water. Then dry roast it for 3-4 minutes.
Now transfer it in another vessel, add 1.5 cup of milk in it.
Make sure that milk - rice dal mixture should only be half of the vessel to avoid boiling milk overflowing,also put small dish or bowl in it while pressure cook it.
Now place this vessel in cooker and pressure cook it for 5 whistles on medium flame.
Once pressure releases, take out dish from vessel & mash it with ladle.
Now add jaggery syrup and remaining milk,mix well & cook for 5 minutes on low flame.
Now add 1 tbsp ghee, cardamom powder, mix well and simmer for 5 minutes. Now it starts thickening like pudding.
Fry cashew halves and kismis and add. Also add soaked saffron. Mix well, after one minute, turn off flame.
Garnish with cashew & serve hot. Can drizzle ghee at the time of serving. You can add edible camphor too.
