Wash and soak rice for 5 hours. Drain the soaked rice and grind along with grated coconut, cumin seeds, boiled rice, cardamom and 1/4 cup of water. Do not add more water, the batter should be thick like idli batter. Melt jaggery by adding 1/4 cup of water and drain it to avoid impurities Add salt, baking powder and jaggery syrup to the rice batter and mix well. Heat a frying pan, pour ghee and saute the shallots, coconut bites, rasins and cashews one by one to golden brown color and keep it aside.Add half portion of fried coconut pieces, cashews, rasins and shallots to the rice- jaggery batter and mix well. Take a thick bottom sauce pan with ghee and coconut oil, heat it in a low flame. Pour the batter, cover it and allow it to cook.After 5 minutes open the lid and spread remaining fried coconut pieces, cashew, rasins, and shallots over the batter. Then cook for another 35 minutes in a very low heat.Insert a tooth pick to check whether it is done or not. If the tooth pick comes out clean, its cooked. Keep it rest to cool down, after cooling cut into pieces and serve.