1. Heat ghee in a deep non-stick pan and sauté all dry fruits until light brown. Remove the roasted nuts and keep aside.
2. Add brown rice to the same ghee and sauté for a minute. Now add cane sugar juice and bring it to a boil. Let simmer until rice is cooked.
3. Sprinkle cinnamon and cardamom powder, add milk and cook for another 5 minutes. Remove from the flame and transfer to a serving bowl.
Garnish with the roasted nuts and serve hot.
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