Soak the powdered jaggery in little hot water (about 1/2 cup – or enough to cover it slightly). This helps to break the jaggery down into syrup. Set aside.
Meanwhile wash the rice and lentil well in cold water. Take a non stick pan, heat 1-2 tbsp ghee and toast the rice-lentil mixture for 2-3 minutes
until aromatic and lightly toasted.
Take this mixture and place it in a deep vessel.
Add the milk to this mixture and give it a mix.
Place it in a pressure cooker
cook for 3-4 whistles. It is totally Ok if it overcooks since we want the rice to be mushy.
Give it a good stir to make it into a pudding consistency.
Meanwhile mix the jaggery well, breaking down any bits with the back of the spoon. Filter this syrup just in case there are lumps/impurities.
My mother insists on heating up this syrup until it boils and gives of aroma. This enhances the taste of this pudding along with providing a rich aroma. The boiling takes like 3-5 minutes. Remove from heat. Add the cardamom powder and Edible camphor (if using) to this syrup and give it a mix.
Now add this syrup to the rice lentil mixture and give it a good mix. Note: The color of the pudding depends on the type of jaggery available. While few impart a deep brown color, few others add a golden yellow tinge.
In the remaining ghee, toast the cashews and raisins.