Rice – 1/2 Cup
Full-fat Milk – 1 Cup
Grated Jaggery – 1/4 Cup
Ghee – 1 tbsp
Cashews – 6 to 8
Wash the rice thoroughly.
To a large vessel, add rice and milk.
Pressure cook for 3 to 4 whistles till the rice is well-cooked.
When the pressure cooker has cooled, take the cooked rice out.
Mash the rice lightly with a heavy ladle.
Let the rice cool.
In a heavy bottomed vessel, heat the ghee.
Split and add the cashew pieces to the ghee.
Fry the cashews till light brown.
Add 1/4 Cup water to the ghee and cashews.
Bring to a boil.
Add the grated jaggery.
Over medium heat, stir the jaggery continuously till it forms a thick syrup.
Turn off the heat and let the jaggery syrup cool.
When both the syrup and the rice are lukewarm, mix them together.
Offer as naivedyam and enjoy as prasadam.