Wash the thick poha in a strainer in running water.
Add the fresh coconut and cardamom powder. Set aside.
In a wok heat clarified butter and fry the cashew nuts. Remove when golden brown and set aside. Similarly, fry the raisins till they plump up ( If using). Set aside.
In the same wok add the jaggery. Let the jaggery melt and bubble. Stir continuously on low flame.
Switch off the gas and add the mixture of poha, fresh coconut and cardamom powder to the syrup.
Add the cashew nuts and raisins. Mix well.
Set aside covered for about 2-3 minutes and serve hot.
Video
Notes
Protips:
Wash the thick poha well under running water this gets rid of all the grit and makes the poha soft.
In case you plan to use the thin variety do not wash them in advance and use very little water.
Jaggery has a little salt so I do not add salt to my preparation. You may add a pinch if you feel the need.