Instructions:

In a pan, dry roast the rice until it turns golden brown. Let it cool and then grind it into a fine powder.
In a pot, bring water to a boil and add the grated coconut. Let it simmer for 5 minutes and then strain the coconut milk. Keep the milk aside.
In the same pot, add the jaggery and let it melt on low heat. Once it has melted, add the coconut milk and mix well.
Add the rice powder and mix well. Cook on low heat, stirring constantly, until the mixture thickens.
In a separate pan, heat ghee and add cashews and raisins. Fry until the cashews are golden brown and the raisins are plump.