Akaravadisal

I used jeeragachampa rice.You may use basmati too.

Chop the cashews and kismiss to small pieces so that you get them in every bite.Roast them in 2 tbsp ghee, set aside, and use at the end for garnishing.

Soak saffron in a little warm milk & set aside.

wash and drain the rice.

Add two tsp ghee and cook as usual for two to three whistles. I use a 2L cooker.Allow pressure to release. (You may continue further in the same cooker or use a heavy bottom vessel)

Now to the cooked rice add about 1 L milk.Add saffron.Keep in low flame,keep stirring on and off.Add ghee in between little by little The rice will further cook in milk.You may add if needed some more milk and keep cooking till u get a semi thick consistency.

Meanwhile, take 3/4 cup jaggery if you like mild sweet or 1 cup or more if u like it too sweet)Add 1 cup water.Heat to dissolve all jaggery. Filter to remove Impurities. Boil it for about 5 minutes to remove the raw smell.

Add this to the cooked rice.

Add the saffron & elaichi powder to the rice mixture.

Keep stirring,ensuring it does not stick to the bottom.

Switch off gas at a semi fluid stage because it will become thicker as it cools.Add a pinch of edible camphor and garnish with cashews n kishmiss roasted in ghee.