Fry rice till it is golden brown. Let it cool down completely and then grind it into a powder. It would be easier if this is done the night before, since it takes a while for the rice to cool down.
Take around 4 ½ cups of water and add the jaggery and sugar to it. Keep it in medium flame and let the jaggery dissolve and let it come to a boil.
At this stage add a tbsp of ghee and grated coconut to it. Now add the ground rice powder, mix it well and transfer it to a pressure cooker. Let it cook until 4 whistles in the cooker and then turn off the flame.
Once the pressure releases, open the cooker, mix it up well and check for doneness. Do not panic if the kali is watery, or if it is still slightly hard. Put it back again in the cooker and let it cook for couple of more whistles.
The kali would appear shiny and it would be in a rawa upma consistency when done.
Add the remaining ghee in a small frying pan and fry the cashews in it to golden brown. Add a teaspoon of cardamom powder to the ghee and pour it on the kali. Mix well.