Pressure cook cracked wheat with 1½~2cups of water for 2~3 whistles. Alternately, it can also be cooked with 2½cups of water in a saucepan for about 20minutes.

In the meantime, combine 1cup coconut milk with ½cup water -- this will be our thin coconut milk and the remaining ½cup will be our thick milk.

Heat 1tbsp ghee in a small pan, roast cashews, raisins and coconut pieces separately until golden. Remove onto a plate and set aside.

In a medium size saucepan, melt jaggery with 2tbsp water. Once melted, strain it if you see any impurities, otherwise add the cooked wheat and 1tbsp ghee. Simmer for 3~4 minutes, stirring frequently.

Lower the heat and add the thin milk. Cook for 6~8 minutes, stirring frequently. Add the ground cardamom and dry ginger.

Finally add the thick coconut milk and bring the mixture to a boil. Turn off the heat and add the roasted cashews, raisins and coconut pieces. Mix well. Serve the payasam warm or chilled and Enjoy!!