Take chopped or grated coconut in a mixer.

Add water and grind the coconut to smooth paste

Filter to extract coconut milk and keep it ready.

Dry roast the rice flour till aromatic in a Kadai.

Add grated jaggery to it.

Then add the extracted coconut milk to it.

Mix in low flame till everything is combined and jaggery is melted.

After 15-20 minutes, the mixture will start to get thick.

Keep stirring continuously at regular intervals.

It will become glossy and start to come together.

Oil will start to ooze out and that is the right consistency.

Add chopped cashews to it and mix.

Transfer the mixture to the tray coated with oil/Ghee.

Allow it to cool down a little and cut the pieces.

Delicious Kalu dodol is ready.