Soak moong dal in water for 30 minutes.
Heat 1tbsp ghee in a pan, add almonds, cashews and raisins. Cook till the nuts are golden. Remove from the pan and set aside.
In the same pan, melt the remaining 1tbsp ghee and add the drained moong dal and godhuma rawa. Saute until rawa changes color slightly.
Stir in water and milk, bring the mixture to a boil, lower the heat, cover and cook till the dal and rawa are perfectly tender.
Stir in the grated jaggery, ground cardamom and sauteed nuts and raisins. Cook till the jaggery is melted. Turn off the heat and serve warm or at room temperature.