Combine the toasted mung bean and rice with the milk till well cooked & 'mashed up' (ideally with a pressure cooker). Set aside.
Crumble the jaggery/gud into a microwave safe bowl and add 2 tablespoons of water. Heat in microwave to dissolve the lumps. Strain to remove any grit. Set aside
Heat the ghee in a dutch oven pan & add the raisins & cashewnuts, fry till the raisins plump up and the cashews turn golden brown, remove them from the ghee & set aside.
Add the saffron strands to about 1/4 cup warm milk, rub with fingers to release the aroma & color.
Add the rice & mung bean mixture to the ghee & stir to combine well. Add the melted jaggery , saffron strands & crushed cardamom. Lower heat, cover & cook for about 5-10 minutes. Add extra milk if the mix appears too thick.
Remove from heat, add the raisins & cashews & serve either warm or chilled.