Wash rice and moong dal thoroughly to remove impurities.
Pressure cook rice and dal with water until soft and mushy.
Melt jaggery in water, strain impurities, and set aside.
Mix jaggery syrup with cooked rice-dal mixture, stirring well.
Add cardamom powder and a pinch of edible camphor for aroma.
Fry cashews and raisins in ghee, then add to the mixture.
Mix everything well, serve warm, and enjoy the festive treat.