Roast moong dhall in a pan for 5-10 minutes. Cook rice, moong dhall, milk and 3 cups of water till the rice gets cooked. Melt jaggery, by boiling it little water, and mix this with the cooked rice. Add ghee and keep stirring until everything blends well. Fry cashews, raisins and cloves in little ghee and add this to the above. Pound cardamoms, and edible camphor, nutmeg, and add this to the payasam.