Boil chana dal with 1/2 cup or little more water in a pressure cooker. The cooked dal should be very soft and mash easily.
In a thick bottomed saucepan, or kadai, make a syrup with jaggery and a little water.
When the mixture has reached a syrup consistency, add the cooked dal and stir well. The consistency should be like Idli batter. Turn off the heat.
In a separate saucepan, or kadai, roast the dry coconut and Khus Khus until golden brown. Stir in the coconut - Khus Khus mixture, cashew pieces, ghee, and saffron into the dal.