Clean millet and lentil in water. Pressure cook the millet and dal with 1+1/2 cups of water till its cooked nicely.

In a pan, add the powdered jaggery and 1/4 cup water. On a low flame, melt the jaggery. Strain through a clean muslin cloth or a sieve and keep it side.

Add 1 tbsp ghee in a pan and add the cooked rice-moong dal mixture and the melted jaggery syrup.

Cook on a low flame for 5 minutes and lightly stir in between.

Add the milk and keep mixing till it thickens.

Remove from the flame, add camphor and cardamom powder and mix well.

Fry some broken cashews and raisins in 1 tbsp ghee and use it for garnishing.