Wash thinai and soak for 15 mins.
Heat a pan and dry roast moong dal over low fkame till the aroma arises taking care not to burn it.
Drain thinai and transfer it to a pressure cooker. Add roasted moong dal, water, milk and cook for 3-4 whistles.
Meanwhile measure the jaggery into a bowl. Add 2 tbsp water and cook over low flame till the jaggery completely dissolves. No need for any string consistency.
Pass the syrup through a strainer to remove of any impurities.
Open the pressure cooker, add the jaggery syrup and cook over low flame 7-10 mins till the raw smell of the jaggery disappears.
Heat a pan with ghee. Add broken cashew nut pieces and roast till golden brown.
Transfer the roasted cashews along with ghee, cardamom powder, dry ginger powder, pachcha karpooram and mix well.
Serve hot with more ghee drizzled on top.