Step-by-Step Instructions

1. 1.Fry Cashews and Raisins

   Heat a cooker pan and add some ghee. Add cashew pieces and fry until they turn light brown. Then add raisins and fry until they puff up and also turn light brown. Remove the fried cashews and raisins and set aside.

2. 2.Fry and Boil Moong Dal

   Wash the moong dal thoroughly. Add the washed moong dal to the remaining ghee in the cooker pan and fry until it turns light brown. Add 1 cup of water to the dal. Close the cooker with the lid and weight. Cook for 1-2 whistles until the dal is well boiled.

3. 3.Combine Ingredients

   Once the dal is boiled, open the cooker. Add the pre-boiled rice to the cooked dal. Then add 1 cup of jaggery (adjust quantity to your sweetness preference) and 1/2 cup of grated coconut. Mix all ingredients thoroughly.

4. 4.Simmer and Dry

   Close the cooker again, but this time without the weight. Cook on a low flame for 3-4 minutes to allow the flavors to meld. After 3-4 minutes, open the cooker. Increase the flame to high and stir continuously to dry out any excess water until the mixture thickens to a desired consistency.

5. 5.Add Garnish and Serve

   During the drying process, add the previously fried cashews, raisins, and cardamom powder to the khichdi. Mix well. Once the khichdi has reached the desired consistency, transfer it to a serving dish. Drizzle with extra ghee and garnish with more fried cashews and raisins before serving hot.