Shadashadayam Payasam

How to Prepare

1. Drain the soaked raw rice and moong dal after 12 hours.
2. In a large pot, cook the rice and moong dal with 6 cups of water until soft and mushy (about 30 minutes).
3. Add milk to the pot and simmer on low heat, stirring occasionally to prevent sticking, for about 20 minutes.
4. In a separate pan, melt jaggery with 1 cup of water to make a syrup, then strain to remove impurities.
5. Add the jaggery syrup to the rice and dal mixture, stirring well to combine.
6. Stir in the coconut milk and cardamom powder, and cook for another 5 minutes on low heat.
7. In a small frying pan, heat ghee and fry cashew nuts and raisins until golden brown.
8. Add the fried cashews and raisins to the payasam as a garnish.
9. Serve hot or chilled as per preference.