Crush the jaggery and keep it aside.

Heat ghee in a pan and fry cashew nuts until golden brown; set aside.

Boil water in a heavy-bottom pan.

Add wheat rava to the boiling water.

Cover and cook until the rava is soft, ensuring it is not mushy (approximately 20 minutes).

Add sugar and jaggery to the cooked rava.

Let it melt and turn into a syrup, about 5-8 minutes.

Mix well until the syrup is absorbed by the rava.

Add remaining ghee and mix again, cooking for 2 minutes until the ghee is fully absorbed.

Add crushed cardamom powder and fried cashew nuts.

Turn off the heat and serve warm.