Soak rice for 30-45 minutes. Drain.
Using a coffee/spice grinder, grind cardamom seeds and edible gum to a powder.
In a small skillet, heat 1 tablespoon of ghee. Add cashews and fry until golden brown. Add raisins and fry for another few seconds. Remove from pan and set aside.
Drain rice.
In a saucepan, heat 1 tablespoon of ghee. Add moong dal and stir fry until golden brown.
Add rice and stir fry for 1 minute.
Add milk to the saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick and creamy.
Add jaggery, cardamom/edible gum and cashews/raisins and stir to combine.
Cook for 5 more minutes until thick and creamy.