Pour milk into a deep non-stick pan and bring
it a boil. Add rice, almonds, raisins and cashewnuts and continue to cook on medium heat, stirring in between, till the rice gets cooked and the milk thickens.
Add jaggery and stir till it dissolves. Add
banana and switch off the heat.
Add cardamom powder and mix well.
Transfer into a serving bowl, garnish with
almonds and cashewnuts, sprinkle some cardamom powder and serve warm or chilled.