Wash and soak the thinai, moong dal and chana in a pressure cooker. Let it rest for 15 mins.
Then pressure cook for 3 whistles and let the pressure fall down.
In another pan, add powdered jaggery with just enough water, bring to boil. Once the jaggery melts, strain to remove impurities and cook for 5 mins high, so that the syrup becomes thick.
Once the pressure falls down, add the jaggery syrup to the cooked millet and mix well.
Add cardamom and pressure cook for another whistle.
Heat ghee in a pan, fry cashew till golden. Add this to the cooked thinai
Offer as Neivedyam and partake.