Shift cream of wheat. Roast cream of wheat in 1 tsp. Ghee for 5 minutes.
Heat ghee and oil in a pot. Add urad dal and roast till brown. Add chopped green chilies and roast for 1 minutes, then add curry leaf, asafetida. Saut chopped for 5 minutes. Add butter-milk, salt and sugar and boil. After it boils add coconut milk and boil. Add cashew-nut pieces. Mix slowly by continuous stirring cream of wheat. When it thickens, add ghee , stir for 5 minutes. Serve warm with coconut chutney or tea or coffee.