Aravana payasam (With pure Ghee)

How to Prepare

1. Rinse 2 cups of raw rice thoroughly and cook it in 8 cups of water until soft and mushy.
2. In a large heavy-bottomed pan, melt 500 grams of jaggery with 1 cup of water over low heat to make a syrup, stirring occasionally to avoid burning.
3. Strain the jaggery syrup to remove impurities and add it to the cooked rice. Mix well and cook on medium heat for 10 minutes.
4. Add 1 cup of pure ghee gradually, stirring continuously to ensure it blends well with the rice-jaggery mixture.
5. Grate 2 fresh coconuts and extract the first thick milk (about 2 cups). Add this to the payasam and stir for 5 minutes on low heat.
6. Extract the second thin milk (about 3 cups) from the same coconut and add it to the mixture. Cook for another 5 minutes.
7. Add 2 teaspoons of cardamom powder and mix well.
8. In a small pan, heat 2 tablespoons of ghee and fry 1/2 cup of cashew nuts until golden brown. Remove and set aside.
9. In the same pan, fry 1/2 cup of raisins until they puff up. Add the fried cashews and raisins to the payasam.
10. Stir the payasam for another 2-3 minutes on low heat and turn off the flame. Serve warm.