Melt the chocolate and transfer it to a silicon muffin mould and keep it in fridge.

In a wok heat pure ghee and roast cashews, raisins and cloves.

Now add the leftover ghee, add rice and roast it well.

Then add jaggery and mix it well.

Now add grated coconut.

And roasted cashews and raisins and mix it all well.

Now take out the muffin mould from the fridge and demould it.

Transfer the rice into the mould and enjoy.