Grind the deseeded jackfruit, coconut scrapings and jaggery in mixy and make it into a smooth pulp and remove it to a bowl.
Add the rawa to the pulp and make a smooth dough (water or milk need not be added as the pulp itself contains enough water for preparing the dough). If the dough becomes very thin add little more rawa to bring it to the required consistency.
Fry the cashewnuts in ghee and add it to the dough.
Grease the idli mould and spoon the dough in it.
Now steam it as you steam the idli for five minutes. When it is ready, you get a good aroma of the jackfruit.
Let it cool for a minute and then remove it from the mould to the serving plate.