Ingredients

• 1/2 tin - condensed milk
• 1.5 cups - rice
• 1/4 cup - yellow moong dal, washed
• 1 tbsp - raisins
• 1 tbsp - cashew bits
• 4 to 5 - cardamom pods, crushed
• 2 - cloves, crushed
• 1 - ping pong ball sized, lump jaggery
• 2 tbsp - ghee
• 4 cups - water

How to Make Chawal ka Meetha

• Wash and soak the rice for 30 minutes.
• Drain dal, spread it on a thick clean kitchen towel for 5 minutes, to soak in moisture.
• Roast the dal lightly, till it becomes dry and light.
• Keep it aside.
• Heat ghee in a heavy pan.
• Fry cashew pieces till they are light golden in colour, drain them and keep it aside.
• Cook rice and dal in the water, till 3/4 of it is cooked properly.
• Allow most of water to evaporate.
• Add jaggery mixed with milkmaid to the rice.
• Stir gently, allow to cook till it becomes dry.
• Add ghee in which cashews were fried.
• Add spices, fried cashews, raisins and mix very gently.