• Boil the Mung Gram and the Samba rice with some extra water, add some salt, peice of cinnamon, and cardamoms.
• When both grains are cooked well and done, add honey & the thick coconut milk.
• Taste for sweetness and add a little sugar if required.
• When the mixture is boiling, after 3 minutes off the flame.
• In a separate pan fry in a teaspoon of ghee/butter the sultanas and chopped cashewnuts for about 2 minutes.
• When serving top up with the fried nuts