In a mixer jar, add 1/4 cup of shredded coconut, and add required water.

Make it a fine paste.

Now squeeze the coconut to take milk with a strainer (to avoid coconut solids).

In a small pan, heat 3 tsp of ghee.

Add 10 chopped cashew nuts and few raisins.

Cook till light brown.

Now add 1/4 cup of shredded coconut.

Cook till the cashews, raisins, and coconut becomes golden brown.

In a pan add 1 cup jaggery and required water for jaggery syrup.

Cook till the jaggery melts and keep it aside.

In a pan add 1 cup of moong dal, roast till nice aroma comes out.

Once done, add 500 ml of water and bring it to boil.

Cook covered till the moong dal becomes soft (15 minutes) or pressure cook for 3 whistles.

Once done, strain and add jaggery syrup.

Add prepared coconut milk and combine everything well and cook for a minute.

Add 1/2 tsp of cardamom powder, and roasted coconut, cashews, and raisins.

Mix well and turn off the flame.

Serve hot or chilled.