Coconut Payasam

How to Prepare

1. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
2. Add 100 grams of cashew nuts and 50 grams of raisins, fry until golden brown, then set aside.
3. In the same pan, add 1 kg of grated fresh coconut and sauté for 5-7 minutes until it releases a nutty aroma.
4. Add 1.5 kg of jaggery (dissolved in 500 ml of water) to the pan and mix well.
5. Pour in 5 liters of milk and stir continuously to prevent sticking, cooking on low heat for 15 minutes.
6. Add 2 teaspoons of cardamom powder and the fried cashews and raisins, mix well.
7. Simmer for another 5 minutes, then turn off the heat and let it cool slightly before serving.