Soak the fenugreek for 3- 4 hours. Set it aside till needed.
crush the palm jaggery and soak it with a half cup of water. Set it aside till needed.
Into a pressure cooker add the washed rice, water and the third extract of coconut milk.
Add the soaked fenugreek and pressure cooker for 4-5 whistles or about 20 minutes.
Once the pressure is naturally released, mix the gruel well and set it aside.
Mix well the palm jaggery syrup and strain the impurities with a fine mesh.
Add this jaggery syrup to the gruel and st it on a simmer.
Add the jaggery syrup cooks, add the thick coconut milk and cardamom powder and remove from heat.
In a small pan add the ghee, slices shallot and set on medium heat.
When the shallots turn golden, add the cashews and roast till they are both golden.
Pour this tempering over the prepared kanji and mix well.
Serve this kanji warm.