In a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.
Powder the poppy seeds and the dry coconut. Heat 2 tbsp. of the ghee or oil in a non-stick pan and deep-fry the cashew nuts and sultanas. Drain out the ghee or oil and set aside.
In the remaining ghee or oil, while it is still on the fire; add the cloves and the boiled chana lentils with water. Add the powdered poppy seeds and the dry coconut. When it starts boiling add the jaggery. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency.
Finally garnish with the cashew nuts and sultanas.