First, soak the coconut in ¾ cup of hot water for 5 minutes

Grind and extract thick coconut milk in a strainer. Keep aside

transfer the coconut residue to the mixie

Furthermore , add water and rice flour; grind

Strain the thin coconut milk in a separate bowl and keep it aside

Microwave jaggery and water for 2 minutes

Add ghee and heat

Furthermore, add cashews and raisins; saute till they change golden brown and transfer

Filter and add jaggery water; bring to boil

Add cardamom powder and thin coconut milk; mix well and bring to boil

Furthermore, add edible camphor and roasted dry fruits

Turn off the stove and add thick coconut milk