Kodo Millet / Varagu rice - 3/4 cup
Moong dhal - 1/4 cup
Milk - 3 cup + 1 cup
Jaggery - 1/2 cup
Ghee - 1 tablespoon
Cashew nuts - 1 tablespoon (roughly broken)
Cardamom powder - 1/4 teaspoon or less
Saffron - 4 strands (Optional)
Raisins - 1/2 teaspoon (optional. I didn't use)
Edible Camphor - small piece (optional. I didn't use)
Wash millet and moong dhal and soak it for 15 mins. Drain it keep it aside
Soak Saffron in warm milk Keep it aside. Heat the ghee and add cashew, Raisins (if using) Fry till slight brown in color. Remove it and keep it aside.
Add rice and moong dhal and fry for 2 mins. Add 3 cups of milk
Add small plate (to prevent milk from overflowing). cook it till 5 whistles in medium low flame.
Heat the jaggery with water and drain it to remove the impurities. And return it and boil it till it it bit thick.
Once the rice is cool down remove the lid and small plate. Mash the rice well
Add Jaggery and mix well. Add saffron, cashews and remaining milk. Mix well. Cook it in low flame for another 5 mins.
Switch it off and enjoy it