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.
Notes
You can make the same recipe with milk too. It is just a preference.If using fresh coconut milk use the thinned out (second ) milk to cook the semolina and then add the thick milk as soon as you remove from heat.