Cut the jackfruit on the edges. Deseed and in a bowl add 3/4 cup water, cover and boil. Keep stirring in between until mushy. Cook on low flame.
At the same time add jaggery powder and 1 cup water and bring it to boil until jaggery is dissolved. Strain the jaggery and add to the mushy jackfruit.
Add the jackfruit and jaggery to the blender and blend smooth.
Add thin coconut milk to the jackfruit and bring it to boil. Stir until in thick consistency. Set aside.
In a non-stick pan heat coconut oil and fry cashew nuts until brown in colour. Set aside. In the same oil add raisins and fry till fluffy. Set aside. Add to the Jackfruit Payesh.
Plate and serve hot or cold.
