Heat ghee in a heavy bottom pan. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and set aside

Add the split moong dal and fry for couple of minutes until they turn a little golden brown. Now add 3 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done

Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted and reaches 1 string consistency

Transfer the cooked mashed dal to a wide-mouthed heavy bottomed pan. Strain the jaggery syrup and add to dal. cook for a few minutes over medium heat.

Add the semi thick coconut milk ; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Finally add the Thick Coconut milk and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. Note: Do not boil the coconut milk

Switch off, add cumin powder, dry ginger powder and cardamom powder. Mix well.

Finally add the fried cashews, fried raisins, coconut bits and 1/2 tsp ghee.Serve warm or cold