1 Wash and soak rice in water for 2 hours.

2 Soak poha for 15-20 minutes.

3 Drain the rice from water and grind with poha, coconut and milk to a slightly coarse consistency, like idly batter.

4  Add jaggery, salt and and grind till jaggery is dissolved. (do not add much water as the batter becomes thin when jaggery is added).

5 Cover and leave to ferment over night.

6 Next morning, mix in the raisins, cashew nuts and cardamom.

7 Steam like idlies. Serve hot with melted ghee.