Wash the lentils and cook them until soft in about 2 cups water - I usually use a pressure cooker to cook lentils because it's fastest (If you don't have a pressure cooker, you can do it in a covered saucepan).
The lentils should be soft but still retain their shapes faintly so that there will be a slight bite to it.
Drain water from the cooked lentils if there's any excess.
Place the lentils in a heavy bottomed saucepan on medium heat and add the milk and sugar, mixing well - Bring to a boil.
Lower heat and simmer the mixture until thick, stirring often (about 5-10 min).
Once the mixture has thickened, turn off the heat and stir in the ghee.
Add the cashews, raisins and cardamom powder.If desired, these can be roasted in the ghee beforehand.