Soak rice and chana dal for 1 hour

Combine chana dal and rice in a saucepan with 3 1/2 cups water. Bring to a boil and cook on a high simmer until tender, about 30 minutes. Transfer to a blender and puree to a thick paste.

In a heavy bottomed pot, combine jaggery powder with 1/2 cup water. Cook for about 5 minutes, until the jaggery melts and is very foamy.

Add 2 cups of the milk and the chana dal paste. Stir well to combine. Simmer for 10 minutes.

Add the rest of the milk. Simmer for about 30 minutes, stirring frequently to prevent the milk scorching.

In a small skillet, heat ghee. Add cashews until golden brown. Add raisins and fry another 1/2 a minute. Add to pudding with coconut, coconut milk and cardamom. Stir to combine.

Simmer another 5 minutes. Leave to cool for 15 minutes before serving.