Milk – 2 litres Rice – 100 g Ghee – 2 tbsp (for rice) Bay leaves – 2 Cardamom pods – 6 Milk powder – 200 g Jaggery – 400 g Ghee – 2 tbsp Cashew nuts – 15 Raisins – 1 tbsp Heat 2 litres milk and bring it to a boil. Remove 1 cup of milk and keep it aside. Add bay leaves and cardamom pods to the boiling milk and let it simmer. Mix rice with 2 tablespoons ghee so it gets well coated. Add the rice to the milk and cook on a low flame till the rice is soft and fully cooked. In the r
