Wash the rice well and cook with the 2 cups of water till all the water evaporates and close and keep. Melt the 2 cups of jaggery with about ¼ cup water over medium heat. Strain the jaggery, if needed.

Bring the jaggery mix back to boiling over the stove top and add the cooked rice to it. Mix well and let it simmer for a few minutes. Add the crushed cardamom, the grated coconut and the ½ cup ghee and mix it all in well.

Meanwhile, heat the 2 tablespoon ghee in a small pan and fry the cashews in it till golden. Mix this into the rice mixture and serve hot.