First Method:
Direct pressure cooker or pressure pan method
Rice - 2/3 cup
Moong dhal - 1/3 cup - roast dry lightly
Powdered jaggery - 2 ½ cups
Cashew broken - 50 gms
Raisins - 50 gms ,
Milk - 2cups
water - 3 cups
Ghee - 3 tbs ( more is optional ),
Cardamom powder and nutmeg powder each ½ tsp
Edible camphor ( pachai karpooram) - one pinch ( optional )
Soak rice and dhal for 15 mtes, wash and strain.
In a big pressure pan ( or pressure cooker ) add water, milk, rice and dhal.
When the mixture starts boiling, close the cooker, put the weight.
Do not wait for the whistle.
At once put the gas on sim and cook for`15 mtes.
In the meanwhile in another pan take 1/2cup of water and add the
powdered jaggery.
Stir continuously till jaggery dissolves.
Strain it and keep ready.
After the pressure drops mash it lightly with a potato masher and add the jaggery water to this mixture .
Put it back on the flame and boil it along with 2 tbsp ghee.
When everything is blended well add the spices and remove.
In a small pan heat 1 tbsp ghee , lightly roast cashew and kismiss and add.
Second method:
In a vessel kept inside a pressure pan or cooker:
Add 2 cups milk + 2 cups water.
After putting the weight, wait for the first whistle, immediately lower the flame & cook for 15 mts.