firstly, in a cooker pressure cook 1 cup chana dal with 3 cup of water for 5  whistles.

drain off the water from chana dal. you can use the leftover water to prepare rasam.

take the cooked chana dal into large kadai.

also add 1 cup jaggery, 4 cloves and begin to mix.

mix until jaggery melts, keeping the flame on medium.

continue to mix, until the jaggery melts and starts to thicken.

further in a pan heat 2 tbsp ghee and roast 10 cashew, 2 tsp raisins.

roast to a golden brown and pour it over chana dal - jaggery mixture.

mix well, until the mixture turns silky smooth without mashing chana dal.

now add ¼ tsp cardamom powder and ½ cup coconut. mix well.