Steam the rice flour in an idli mould for 10 minutes.
Meanwhile make a jaggery syrup until hard boil consistency,i.e. when you drop a ball of jaggery syrup in bowl of water and when you take it out,it should form a ball.
In a plate add steamed flour,grated coconut and cashewnuts fried in ghee.
When you mix rice flour in water,the consistency should be such that when you hold it,it should retain it’s shape and when you crumble it it should fall away.
You can check the jaggery consistency by adding it in a bowl of water and roll it in to a ball.
You can add edible camphor too alog with cardamom powder.