Dissolve  the jaggery in 1/2 cup of water and set on another stove. Let it dissolve fully and boil till the smell of raw jaggery is gone. Allow to cool well. Once it has cooled, add carefully through a tea strainer (to remove impurities) to the cooking milk and rice which should be fairly thick by now. Waiting till the jaggery mixture cools will prevent any curdling of the milk. Once it has come together start adding ghee one tbsp at a time while stirring continuously. I tend to go easy on the ghee and use just enough to make sure the akkara adisil doesn’t stick to the sides of the pot. Turn off the stove and add the fried cashews, powdered cardamom and edible camphor. Enjoy! Serves 8-10.