Method of Preparation :
Heat and melt jaggery in some water, strain and keep aside. Boil water and add wheat and fried dal. Cook well by removing water intermittently and adding fresh boiled water. This is done so as to remove the starch of the wheat.
Add the jaggery syrup to this and mix well. Pour required ghee to it and make it thick by stirring continuously.
When its consistency thickens, add second extract of coconut milk. Boil well and when it thickens, add first extract of milk. Sprinkle cardamom powder and stir well.
Fry cashewnuts and raisins in ghee. Spread it over the payasam and remove from fire.