In a saucepan, add the milk and place it at medium heat. Keep
a wooden spoon inserted in the pan and let the milk simmer for 15 minutes. Make sure to stir in between, every now and then.

Simultaneously, add the ghee in a skillet at medium heat. Once the ghee melts, scatter the makhana and cashew. Stir and roast for 10 minutes.

Then, layer it on a plate and let it cool down a bit. Remove
the roasted cashew and ¼ cup of the makhana. Once cooled down, coarsely grind the rest of the makhana.

After 15 minutes of simmering the milk, add the whole makhana, ground makhana, half of the cashew and raisins. Keep stirring and simmering for 10 minutes and then, add the jaggery. Give it a stir and simmer for 2 minutes.

Check for sweetness at this point and add more if you want it sweeter.

You could either serve it warm garnished with more nuts on top or let it cool down in the refrigerator and enjoy it cold.