Soak raw rice in water for about 2 hours. Drain the water. Spread the wet rice on a clean cloth and let it air dry for 30 minutes. The rice should not be dry completely. It should be moist and damp but not wet. Then grind it in a mixer until it becomes a smooth flour. Check this post for preparing homemade rice flour. (Refer notes 1)

Roast the ground flour in a pan until it changes colour to a slight pinkish brown shade. 

Meanwhile, mix a pinch of salt and turmeric powder in hot water. Keep aside.

Spread the roasted rice flour in a wide vessel or a plate. Gradually, sprinkle the turmeric mixed water to the flour and start rubbing it with your fingers. You don't have to knead. Just mix them.  

Keep sprinkling water until you reach the consistency - when gathered, the mixture should clump together in your hand easily and it should easily crumble when you put it back. Refer the image in the post under flour consistency. 

Then sieve the flour. This is important to avoid forming lumps and grains after the flour is cooked.

Put this flour in a clean cloth and steam for about 12-15 minutes on med-high flame. 

Add jaggery in a pan and melt it. Add 2 tablespoons water. Once it melts, filter it using a strainer to filter out the dirt present in the jaggery.

Pour this back in the pan and bring it to boil. Keep stirring until it reaches a hard jelly consistency. Please Refer notes 3 and the image in the post to check for the right consistency. It took about 12 minutes on medium high flame (electric stove) to achieve this. Be swift when handling jaggery syrup, it could easily become very hard. 

Turn off the stove and pour this on the flour and start mixing it. Be swift while doing this. Once the syrup gets hard its difficult to mix. Mix it well without forming any lumps. Refer Notes 4

Rest it for few minutes and then break the lumps with the back of the spoon or use your fingers. The final texture should be sand textured. 

Heat ghee and roast the cashews and add this to the mixture. You can also add some cardamom powder for flavour. MIx well.

Always serve this at room temperature. Serve it with a sundal if you are doing on navrathri or with some savoury snacks. 

This can be kept at room temperature for one week and 3 to 4 days if its a very humid place.