Soak jaggery in warm water(till immersing level) , crush it well.
Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
Take coconut in a mixer, add water and blend it to a coarse mixture.
Now transfer this coconut mixture to a strainer and press it with a spoon till all the milk is drained.Now the extracted milk is the first coconut milk.
If you want a thin version then again add this coconut mixture and add more water, blend and then strain to get the 2nd thin coconut milk.
I measured coconut milk and jaggery syrup and kept it ready.
Heat ghee in a tadka pan – add cashews and fry till golden.
Take jaggery syrup in a pan and heat it up until it is slightly thick more like honey in consistency.
Simmer flame and add thin coconut milk and mix well.
When it starts to boil, simmer to lowest flame possible add thick coconut milk mix well and switch off.
Add fried cashews, cardamom powder and edible camphor, mix well.
Serve Aadi Paal hot / warm.