Wash the Matta rice and pat it dry on a kitchen towel.
Dry roast the rice over medium-low heat until it changes colour, stirring as it roasts.
Grind the roasted rice with the cardamom. You can grind it fine, but I prefer to leave it a little coarse.
Toast the sesame seeds. In a little ghee, roast the cashew pieces and set them aside.
In a separate pan, melt the jaggery. As soon as it begins to boil, lower the heat and add the grated coconut.
Cook for 1–2 minutes, then switch off the heat. Avoid boiling the jaggery for too long, as this makes the laadus harder to bite into later.
Add the toasted sesame seeds, ghee-roasted cashews, 1–2 tsp ghee and a pinch of salt. Mix well.
Add the ground rice and cardamom and mix until everything comes together.
When the mixture is cool enough to handle, shape it into laadus.
