Heat a non-stick tawa. Put the cornmeal in a bowl, add lukewarm water and knead. Put portions of the dough on a plastic sheet and roll into a thick roti.
Cook the roti on the tawa on low heat. Heat a little ghee in a non-stick pan, add cashewnuts and sauté till lightly browned. Add raisins, take the pan off the heat and mix well.
Drizzle a little ghee on the roti and cook, turning sides, till it is evenly cooked on both sides. Put the rotis in a bowl. Add jaggery and 2 tbsps ghee and crush the rotis.
Add fennel powder and the sautéed cashewnuts and raisins and mix well. Serve hot.