Melt 1 tablespoon (tbsp.) of ghee and roast the cashew, raisins until cashew become golden brown and raisins pump up. Remove from ghee the cashew and raisins. Now add the javvarisi and roast them in same ghee to golden brown and keep it aside.
Add 2 cups of water to mung bean and cook them. (should be able to mash them consistency)
Once they are cooked add fresh light coconut milk and bring to boil.
Now add javvarisi and cook until they are well done (cooked). i.e. they will turn translucent.
Now add the sugar and it cook dissolve well.
Now add the fresh thick coconut milk, cashew, raisins, powdered cardamom, boil once and remove from stove and server hot.