Heat jaggery with 1/4 cup to 1/2 cup water until jaggery gets dissolved.
No need to boil once the jaggery is completely dissolved.
Strain over a metal strainer. Set aside.
Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. drain from ghee and keep aside.
In the same ghee, roast chopped coconut bits. Let it turn golden and crisp.
Drain from ghee, keep aside.Add cooked rice ada to the ghee and give it a quick stir.
Pour the jaggery syrup. Boil for 2-3 mins.
Lower the flame and slowly add 2nd extract coconut milk as you mix.
Simmer for 4 mins. Add 1st extract in low flame same way and mix.
Boil in low flame for 4 mins more. Switch off the flame.
Add cardamom, cumin seeds powder, dry ginger powder.
Finally add roasted cashew, raisins, coconut and serve.