Method

In a pressure cooker, add the chana daal/split chickpeas.
add water to cover the dal and cook for 2 whistles.
the dal should not become too soft.
Once cooked, allow to cool.
in a blender, add half of the cooked Chana Daal, coconut and grind together into a coarse paste.
use little water if necessary, while grinding.
in a thick bottomed pan, add 2 tablespoons ghee.
when the ghee is hot, add cashews and raisins.
fry until the cashews are golden and the raisins swell up.

Remove the fried nuts.
into the same pan, add the Chana Daal, the ground paste and jaggery.
cook until the mixture thickens up and leaves the sides of the pan.
this can take up to 15 mins depending upon the water content.
keep stirring in medium heat.
when you see the ghee leaving the sides of the pan, add cardamom powder and fried nuts.

Add another tablespoon of ghee and mix everything well.
serve warm

Video Recipe - https://youtu.be/gyQQ1gSCh3A