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.

Serves:4 to 6