In a bowl, take Palm jaggery and Sugarcane jaggery.
Add hot water and mix until jaggery is completely dissolved.
In another bowl, take fine rice flour, add hot water, mix it well until it is lump free and keep aside.
Sieve the jaggery mixture in to the rice paste and mix thoroughly.
Add Sugar, mix well and keep it aside.
Now transfer the entire mixture into a pan or a pot and simmer continuously on medium heat.
Once the mixture becomes half the quantity, add thick coconut milk and keep stirring continuously.
When it starts to bubble, add Salt and Cardamom powder and mix.
Add broken cashew nuts too at this point and mix.
Take off the heat, once it starts leaving the sides of the pan.
Transfer it in a mould, when it is still hot and level it evenly with a spatula or a spoon.
Let it cool down completely.
Once it is cooled completely, unmould it by loosening the sides with a knife.
Cut into desired sizes and serve.