First heat a small pressure cooker with 1 tsp ghee, roast cashew nuts until golden in low flame. Keep aside.
Next add wheat rava to it and roast for a minute in medium flame.
Carefully add 1 cup water, pinch of salt. Pressure cook for 3-4 whistles in medium flame.
Once done, mix well. Heat jaggery with ¼ cup water to melt it. Add it filtered to cooked wheat.
Boil in low flame for 5 minutes until the mixture turns thick.
In low flame, add milk and stir well. Add powdered cardamom, roasted cashew nuts,
Keep mixing until it starts thickening. As it cools down, it will get thicker, so switch off accordingly.
It will roughly take under 2 minutes.