In a heavy bottomed pan (I used my pot shaped pressure cooker), add 1 tblsp ghee, roast the cashewnuts, broken into small pieces until golden and transfer to a bowl, keep aside. Soak saffron in a tblsp of warm milk, set aside.
Add moong dal, rice to the same ghee and roast for a minute in medium flame. Add milk.
Add water to this and Bring to boil.
Pressure cook for 3 whistles in medium flame(if cooked in direct pressure cooker method). If you use a separate container inside cooker, give 5 whistles.
Once done, mash the rice well and add the remaining 1 cup (boilemilk. Mash and mix well.
Continue heating and add 2 tblsp of ghee, powdered jaggery. Mix well until jaggery dissolves.
Add another 2 tblsp ghee, sugar and continue mixing. Keep the flame in medium. Stir for 3-4 minutes and add saffron along with the milk and another 2 tblsp of ghee.
Stir well for 2 minutes adding the last 2 tblsp ghee, cardamom powder, roasted cashews and switch off the flame.