In a heavy-bottomed panat medium heat, add 1 tbsp ghee. Fry raisins until plump and set aside. Fry cashews black sesame seeds and set aside. Strain and add the dissolved jaggery into the uruli and bring to a boil. Stir continuously and boil for 4 – 5 minutes until it reaches a one-thread consistency (A drop of the jaggery syrup should form a thread between your thumb and index finger when pressed and stretched.) Add the grated coconut and stir for 1 – 2 minutes until moisture evaporates. Add cardamom powder and dry ginger powder. Mix well. Switch off. After 1 – 2 minutes, add the rice flakes, fried raisins, cashews, roasted gram, black sesame seeds and mix well. Cool down and have with ripe banana or as is. It tastes best after 1 day. Store the left-overs in an air tight container. It will keep for about 4 – 6 weeks in the refrigerator.
