Remove a tbsp of the thick portion of the coconut milk and keep aside. Mix the water with the rest of the coconut milk to form a thin coconut milk.

Dry roast the semolina till golden brown

Now add the thinned out coconut milk as a stream and keep stirring so no lumps are formed.

Allow the semolina to cook slowly in the coconut milk

Once cooked add cardamom powder, stir and remove from heat.

Stir in the thick coconut milk and keep covered.

in a small frying pan add thinly sliced shallots and the ghee and roast till the shallots are golden brown

now add Cashewnuts to this and roast further. Add the chopped dates and remove from heat

Add this to the cooked thari kanji and mix and set aside, covered for another 5 minutes.

Pour into glasses and serve.