Make thick jaggery solution (cook jaggery with 3 tbsp glass of water)
Keep aside
Extract coconut milk – onnam paal(first just crush grated coconut with 2 tbsp
of water and take milk by squeezing coconut mix with hands) randaam paal (Add 1/4 glass of water to the crushed coconut and grind for 3-4 seconds Extract the milk)
Moonnam paal (Add 1/2 glass of water to the crushed coconut and grind for 5 seconds Extract the milk)
Keep aside
Cook jaggery solution in thick bottom vessel
Add third coconut milk(moonnam pal) and mix well
Allow to boil
When it starts to boil, add jackfruit preserve(chakka varatti)
Mix well and cook for 5 minutes
Stir continuously
Add second coconut milk (randaam paal)
Stir well
When it starts to thicken, add cardamom,dried ginger and cumin powder
Mix well and cook in low flame
Add first coconut milk(onnam aal) and mix well
Cook for 1 minutes
When it starts to boil, add roasted coconut slices,nuts and raisins
Mix well and serve hot