Wash rice and cook until soft

Boil jaggery and water until the jaggery melts; keep aside

Roast cashew and coconut in 2 tablespoon ghee and keep aside

Filter jaggery water and boil

Add cooked rice and 3 tablespoon of ghee; cook for 2 minutes

Add ginger powder, 1 tablespoon of ghee, and cardamom powder; cook until it comes together. Payasam thickens over time, so avoid overcooking

Add roasted coconut and cashew; mix well and turn off the stove