Meethi chawal

Both the Tamil and the Punjabi New Years fell today, and though I had to go to work, I intended coming home early. I let the cook take an evening off, but then got delayed at office. Not wanting to order out, I make this "meethi chawal" from Himachal. The jaggery I used was very light in colour, so the dish didn't photograph well, but it tasted much nicer than it looked.
I may not make it again (because I like Shakarai Pongal much more than I did this one), but I know I am going to replicate it with poha soon.

1 cup rice
3 tbsp cashew nuts
3 tbsp raisins
1/4 cup shredded coconut
1/2 cup jaggery
1 stick cinnamon
3 green cardamom
1 tsp saunf
3 tbsp ghee
 
Method:
Soak the rice half an hour, strain the water, add fresh water, and boil till 70% coked. Use a sieve to strain out the starchy water, rinse with cold water and keep aside.
Heat 1 cup water, add fennel seeds, cardamoms and cinnamon, and allow it to come to a boil. Turn off the flame and keep aside for a few minutes for the flavours to seep in. Add grated jaggery, and stir till it mixes completely (heat the water, if required)
Heat the ghee, and saute the dry fruits and the shredded coconut, till slightly browned.
Add the jaggery water, and cooked rice to the dried fruits and mix well. Cover it with a lid and let the rice cook for 10-15 minutes on low heat (if you feel the rice is sticking to the pan, add a little more water)
Garnish with dry fruits and serve