Ingredients:

• Milk 1 liter (¼ gallons)
• Raw rice 50 grams (2 ounces)
• Cashews 6 finely sliced
• Cardamoms 3 powdered
• Sugar (depends on how sweetness you want)
• Pachai Karpooram (Raw Camphor) size of a whole black pepper
• Ghee (clarified butter) 2 tsp

Procedure:

1. Prep:
   1. Fry the rice in 1 tsp ghee on low heat till it becomes golden brown.
   2. Let the rice cool
   3. Grind it coarsely and boil it in water and cook it
2. Heat the milk in low heat until it reduces to half its volume
3. Add the cooked rice and cook for 5 minutes and remove from heat
4. While its still hot add sugar, cashews, cardamoms, pachai karpooram, and the left over ghee and stir till the sugar dissolves

Ingredients:

• Raw rice 250 grams (½ lb)
• Paasi paruppu (Moong dal) 50 grams (½ cup)
• Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
• Cashews 10
• Cardamom 10 split
• Ghee (clarified butter) 100 grams (½ cup)

Procedure:

1. Fry the moong dal in a pan without oil till it turns light brown
2. Mix the rice and dal together and cook with water (3 cups rice for each cup of rice+dal)
3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
4. Mix the rice paste to the syrup and remove from the heat
5. Fry the cashews in 2 tsp ghee till the brown lightly and add to the rice
6. Add crushed cardamoms and the left over ghee and mix well