Dry roast the moong dal till fragrant. Wash and keep aside.

Now dry roast the dalia, wash, drain water and keep aside.

Pressure cook the roasted dalia and moong dal with a cup of water. About 3 whistles, some rest time and you are done.

Soak the raisins in water. Keep aside.

Heat 1 tsp ghee in a small pan and fry the cashew nuts till golden.

Return the cooker to a low flame, gently add the milk, ghee and fried cashew nuts, drained raisins to the cooked dalia and dal mixture while stirring continuously to avoid any lumps from forming.

Continue to cook for another 5-8 minutes till the consistency is thick and creamy. And yes, this does need continuous and patient stirring all along :)

Finish with a generous sprinkle of cardamom powder.

The kheer is ready. Serve cold or at room temperature.