In a  pan add 1 cup raw rice.

Add ½ cup moong dal.

Fry it until light golden colour.

Wash once after frying.

Add 1 ½ litre of milk with it.

Put on low heat and cook till the rice lentils become mushy. 

Add 2 ½  cups of jaggery to a pan.

Add a little water and bring to a boil over medium heat.

Once the jaggery dissolves, set aside.

Drain and add jaggery syrup to the rice. 

After mixing, bring to a boil for 2 - 3 minutes.

Add 1 tsp ghee to a pan.

Add the cashew nuts and fry until light golden brown.

Add raisins and fry till done.

Add the roasted cashews and raisins.

Add a little ghee and mix well.

Then crush 3 cardamoms and add.

Then add 3 cloves lightly crushed.

Add a little more ghee if needed.

Delicious akkaravadisal is ready to serve.