In a dry pan, roast the rice and moong dal until aromatic. Wash them and add the milk. Pressure cook this mixture upto 8 - 9 whistles. We are looking to achieve a very gooey consistency.
Dissolve the jaggery in 1/2 cup of water and bring it to a boil. Filter the impurities and add this to the same pan and boil it. It should bubble up nicely until about 5 minutes and keep aside. We do not need to achieve any particular consistency.
Heat ghee in a pan, roast the cashew and raisins until golden brown and keep it.
Soak saffron strands in warm milk and keep ready.
Once the rice moong is cooked, mix the jaggery with this mixture and heat it again. It will start to bubble and the entire mixture will come together. You would start smelling the aromatic intoxicating smell of jaggery.
Now mix in the cardamom, the saffron strands and give a stir.
Finally, add the cashew nuts and raisins and take it off from heat.
Serve hot... The consistency should not be too watery or too solid. It is a dripping consistency.