Soak rice for 1/2 an hour. Drain.
In a saucepan, heat 1 tablespoon of the ghee. Add moong dal and stir fry until golden brown. Add to drained rice.
Add milk to the saucepan and bring to a boil over medium heat. Add rice and moong dal. Simmer for 25 minutes until thick and creamy.
Add jaggery and stir to combine.
Using a coffee/spice grinder, grind cardamom seeds and edible gum to a powder.
In a small skillet, heat the remaining 2 tablespoons of ghee. Add cashews and fry until golden brown. Add raisins and fry for 1 more minute. Add to rice.
Cook for 2 more minutes.