In a pan take 1 tbspn ghee, sauté the cashew nuts, raisins and keep aside.
Boil milk in a pan. Add bay leaves, green cardamom powder, aniseed powder, black pepper powder, ¼ cup grated coconut, ¼ cup cashew nut and raisins, sugar and pinch of salt.
Once it starts boiling add the flour little by little at the same time continuously stirring the mixture. This has to be done on low flame as you do not want get lumps.
Once you get a thick consistency switch off the flame and let it cool.
Take a cake mould. Rub the inside with ghee.
Transfer the batter into a cake mould.
Garnish with grated coconut, cashews n kishmish.
Sprinkle little sugar on the grated coconut to get the caramelized effect.
Take an idli maker. Add two cups of salt to it.
Once it heats up, place the cake mould. Close the lid.
Let it cook on low flame for 30-40 mins.
Insert a knife to check if cooked.
Switch off if the knife comes clean else let it cook for another 10 mins.
Let it cool first, then cut and serve.
This can be had with any veg/non veg curry or plain.