Akkaravadisal / Akkara Adisil (Rice & Lentil Pudding)

I was born and raised in the state of Karnataka. But, we speak 'Tamil' at home. I can read, write, speak Kannada, but can't read or write Tamil. Tradition that we follow are more of a Tamil style than Kannada style. I call myself Karnataka Born Confused Tamilian (after the famous 'ABCD'). Our food obviously has the effect of both the states. This dessert is one of the Tamilian dishes that my mother had to learn from a relative who was a first generation Tamilian in Karnataka. We are 7th generation. Just imagine how bad my Tamil should be. 
I made this for the celebration of 'Vijaya Dasami'. This is traditionally made during the month of January or the month of 'Marghazhi' as called in Tamil. This is also served as prasadam in temples during that month. It was easy and quick for me to make it before going to work, so I made it.

One year back - Iyengar bakery Khara Bread, 15 minute Vegetable broth
Ingredients:
Rice - 1/2 cup
Moong dal (dehusked split mung beans) - 2 TBSP
Milk - 5 cups divided use
Jaggery - 1 cup powdered and measured
Cardamom - 5 powdered
Edible camphor - a pinch
Ghee / Clarified butter - 1/4 cup or more divided use
Saffron - few strands
Cashews - 1/4 cup
Raisins - 1/4 cup

Method:
Wash and rinse rice and dal together. Drain very well. Heat 2 tsp ghee in a saucepan. When hot, add the drained rice and dal mixture and toast till nice aroma comes. It will stick in the beginning. Keep stirring and when they get dry, it starts moving in the pan easily without sticking. When the rice is toasted and nice smell starts to come, turn off the heat. Take this in a pot that can fit in a pressure cooker. You could cook this on stove top, but will take a long time and requires constant monitoring. Add 3 cups of milk to the rice and dal mixture and pressure cooker till 4 - 5 whistles. You basically need them to be cooked till mushy.
In about 2 TBSP of  milk, dissolve saffron and set aside. When the pressure has released, prepare the syrup. Take jaggery in a saucepan and add about 1/2 cup of water to it. Heat stirring till jaggery dissolves. When it starts boiling with a nice froth, take the cooked rice and dal mixture and mash it with a potato masher. It will already be a mush, so it won't need a lot of mashing. Add it to the boiling jaggery and mix well. Add the remaining milk and stir. Let it come to a nice boil and keep stirring frequently. Add the saffron dissolved milk, cardamom and edible camphor. In a separate pan, heat the remaining ghee. Toast cashews and when they are golden, add raisins to the same pan and toast them. Add them to the pot and stir. Turn off the heat and serve warm or at room temperature or cold.

Notes:
Depending on the type of rice used, it might absorb all of the milk. If it gets too thick, add some more milk and gently warm it up. It is almost a semi solid, thick and creamy pudding.

Enjoy.