Dry roast the moong Dal till it gives a nice aroma and set aside. Wash the Kodo millet really well. In a Pressure cooker take the Kodo millet and moong Dal add in Water and Salt and mix well. Pressure cook it for 4 whistles in a medium flame and wait till the pressure gets released all by itself. Once the pressure gets released open the cooker mash the rice and Dal mix well and set aside.

In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.

Strain the jaggery water to remove the impurities and the boil the jaggery water till it becomes slightly thick and set aside.

In a Pan add in the ghee once it melts add in the cashew nuts and raisins roast till the raisins plump up and cashew nuts turn golden brown. Remove them from the pan and set it aside.

To the jaggery mixture now add in the cooked Kodo Millet along with Edible camphor and cardamom powder and give a good mix. Allow it to simmer it for 5 mins. Finally, add in the ghee nuts and switch off the flame.