2/3 cup bran rice
1/ 3 cup greengram dal
4 tbsp bengalgram dal
1 cup jaggery
1 tsp cardamom powder
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk
2 tbsp ghee
Soak the rice in enough water for one hour. Pressure cook rice and dals with 2 cups of water and milk.
In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked rice and dal. Mix well. Add the edible camphor, ghee and mix well. Cook for five minutes.
Garnish with roasted cashews and raisins.
* If it gets thick, add some more milk and mix well before serving.