Heat a non-stick pan and dry roast chana dal on medium heat for two minutes or until light brown in colour. Cool, wash and drain well.
Pressure-cook the dal in 1 cup water for 2 to 3 minutes or until soft and lightly mashed. Dissolve jaggery in 2 cups water and bring to a boil in a deep non-stick pan.
Reduce heat and add cooked dal, mix well. Cover and cook till the dal and jaggery are well blended. Heat ghee in a small pan. Add cashewnuts and sauté till lightly browned.
Add coconut and sauté till lightly browned. Take the pan off the heat and add raisins. Set aside. Mix coconut milk powder in 1 cup water.
Remove the pan from the heat and add the coconut milk. Mix well and put the pan back on heat. Simmer for a few minutes.
Add the sautéed nuts and green cardamom powder. Mix well and serve.