1. Melt the jaggery in the water over a gentle heat. Bring to a boil and simmer for 10 minutes. Remove the pan from the heat and leave the syrup to cool. 2. Beat the eggs with the coconut milk, cardamom powder and jaggery syrup. Whisk to blend all the ingredients together for a minute or two. 3. Melt the ghee and pour it into a 500ml heatproof mould. Tip in the custard and stud the surface with cashew nuts and raisins. Steam for about 30 minutes. Remove the mould from the pan, cool and chill well before serving.