In a Pressure cooker add in the 1 tbsp of ghee once its hot add in the cashew nuts roast till golden and then set aside.
Wash the raw rice and moong dal without any impurities and then add the raw rice and moong dal to the pressure cooker.
Roast for few secs and then add in the 2 cups milk and ½ cup water. Close the cooker and cook in a medium flame for 4 whistles.
Wait till the pressure releases by itself and then open the cooker. Mash it well using a ladle.
I transferred to a pan and then cooked further. You can continue in the same cooker itself. Now add in the powdered jaggery to the mashed rice and dal. Use organic jaggery without any impurity. Or cook the jaggery in ¼ cup water till its dissolved completely and then filter. Add the filtered jaggery syrup to the cooked dal and rice.
Add the remaining ½ cup milk. Cook for 1 mins
Soak a big pinch of saffron in ½ cup milk and set aside for 15 mins. Now add the saffron along with the milk to akkaravadisal.
Now add in the cardamom powder or crushed cardamom, remaining ghee and edible camphor. cook for another 1 min
Finally add in the ghee roasted cashews and and switch off.