Jaggery: 1 n half cup grated
Rice: 1 cup
Water: 1/4th cup
Cardamoms: 1-2 crushed
Cashews and Raisins: a few
Ghee: 3-4 tbsp
Cook the rice with 2 n half cups of water. If it becomes mushy, great for the payasam.
Grate the jaggery and add 1/4th cup of water and let it get dissolved. Strain for impurities.
Add the crushed cardamoms and rice to the jaggery and mix well till it gets nicely incorporated.
Heat ghee in another pan, and fry the cashews and raisins and add to the payasam.
Add the remaining Ghee and mix well.