Soak well the raw rice or pachari in water.
Grind it into a fine powder.
Extract first, second and third milk from the grated coconuts.
:- The thick coconut milk should be 1 glass, while you can extract as much as you can from the rest to get second and third milk so as to get 9 glasses. In short, you should have 10 glasses of coconut milk of which the thick milk comes to 1 glass and the rest should come to 9 glasses.
Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments.
Place a large vessel preferably a Urali on fire.
Add 9 glasses (combined) of second and third coconut milk, clear jaggery solution and the rice powder.
Mix well and see to it that no lumps are formed.
When it starts to thicken, pour ghee and thick or first coconut milk alternately while stirring continuously.
When it really thickens, which you can test by taking a little of it in your hands and if it doesn¦t get sticky, then, add cashews, powdered cardamoms and vanilla essence.
Grease a flat plate with ghee.
Pour the above hot mixture into the greased plate.
Using a spoon coated with sufficient ghee (in order to give a glazy look to the halwa), spread the mixture well in the plate.
Allow it to cool.
Cut it into desired shapes.