In a pan add 1 teaspoon ghee and roast the cashews and raisins.
Wash broken wheat thoroughly. In a pressure cooker add 3 cups of water and bring it to boil and add the broken wheat and cook for 3 whistles.
Let it cool. Check the wheat is cooked and should easily mashed.
In a pan heat 2 cups of milk and jaggery or sugar to milk and bring it to boil until sugar or jaggery has melted. Keep stirring continuously. Reduce heat and let it boil for 2 more minutes.
Mix the cooked wheat with milk and mix well. Add cardamom powder.
Let it cook for 2 more minutes.
Add the roasted cashews and raisin to the Payasam.
Transfer in serving dish and garnish with coloured shredded coconut and serve hot or cold.
If the Payasam thickens immediately after preparation add more milk or water to get the desired consistency.
