Roast both dals separately till light brown. Soak them together in water for about 3 hours. Then allow to drain well for about half an hour. Then grind the dals to a thick and coarse batter without adding water.

Place batter in idli moulds or the plate of your steamer and steam cook for about 15 minutes. Allow this to cool slightly and then crumble it with your fingers till granular in texture. Once the mixture cools down (especially if the batter was not dry enough in the first place), you can use a grater to create the coarse crumble.

Heat the ghee in a pan and roast cashews till golden. Keep aside. Now toast the grated coconut till golden brown and keep aside.

Dissolve jaggery in half a cup of water and boil the syrup till it reaches the 1-string stage. To this syrup, add the dal mixture, coconut and the ghee. Mix well till the dal absorbs all the jaggery to become dry and fluffy. Add the cardamom and cashewnuts and mix well. Serve warm.