Kosamali

Method

Dry roast the rice, urad dal and chana dal separately in a heavy-bottomed pan over medium heat until golden and fragrant, approximately 3-4 minutes each, then grind to a coarse powder using a food processor or spice grinder. Crush the cardamom pods and add to the powder along with salt and half the grated coconut, mixing well. Heat 3 tablespoons of ghee in a large heavy pan and add the powder mixture, stirring constantly over medium heat for 8-10 minutes until it turns light golden and becomes aromatic. Add the jaggery and remaining coconut, continuing to stir constantly for another 5-7 minutes until the mixture becomes crumbly and well combined. In a separate pan, heat the remaining ghee and fry the cashew nuts and raisins until golden, then fold into the mixture. Spread on a greased tray to cool completely before breaking into clusters or serving warm as a breakfast cereal or sweet offering.