Heat the ghee in a deep cooking pan, add the mustard seeds, urad dal, chana dal, dry red chillies, asafoetida & the curry leaves. Allow the tadka to splutter for a few seconds.

Add the onion, saute until it turns pink.

Add the semolina, briskly saute and cook on low-medium heat until it turns golden brown. This should take 3-4 mins.

Add half of the fresh coriander, saute.

In a mixer jar, blend the curd and 3/4 th cup water. Set aside.

Add the pureed tomato & carrot into the roasted semolina mixture. Stir briskly to avoid lumps.

Immediately add the buttermilk (curd-water mixture), stir in.

Add more water if required. The ratio of the Semolina & the Water content should be 1:3.

Add the sugar, rock salt, regular salt and the rest of the fresh coriander. Cover and cook on low heat until it attains the desired consistency. Stir and cook it well towards the end

Take off heat when done. Grease a deep-set mould of your choice with ghee. Fill the hot Upma into the mould. Pat, it down with a spatula to even it out and flatten it from the top. Set aside for 5 mins.

Take a plate, carefully invert the Upma and demould it. Your Upma Cake is ready.

Blend the Cashews and Grated Coconut together in a mixer jar.

Flatten the Cashew Coconut Paste on a ghee- greased plate. Pat it down.

Carve any shape of your choice with the help of a sharp knife. I carved out the Cookpad Logo.

Carefully lift the carving off the plate with the help of the knife. Place it on top of the Upma Cake.