In a heavy bottom pan, roast the red rice until aromatic and it starts to change color. Make sure that the heat is medium low as the rice could get burned easily without getting properly roasted.
Remove the roasted rice in a bowl and keep aside to cool.
In the same pan, add the cashews and roast them until light brown. Remove this in a separate bowl and keep aside to cool.
In the same pan, add the desiccated coconut and give it a quick stir to heat it up gently. Just fry it for about 30 seconds and remove it on a plate.
Grate the jaggery and measure it.
In a small mixer or a spice grinder, grind the cooled rice to a smooth powder. Remove this in the bowl.
In the same grinder, grind the cashews to powder it. Make sure that you just pulse it or else it will end up becoming cashew butter.
Now transfer the ground cashew, ground rice powder, desicaated coconut and the jaggery in a large blender jar or food processor jar and pulse it to combine. You will notice that the fat content from the cashew and the coconut will make the mixture bind together.
Once everything is well combined, transfer it to a bowl and start forming tight balls with your palm. We will not need any ghee or fat to bind it.
Store in an airtight container for 2 to 3 days in room temperature and if storing further than that, refrigerate it.