Soak the Ada in warm water for 10 minutes to start with.
Peel the cardamom and collect the seeds. Powder the cardamom seeds with a tbsp of sugar
Into the pressure cooker ( a deep one) add 400 ml water and the soaked ada
Mix this well and leave a heavy spoon across the sunken ada bits.
This will prevent spewing of the milk.
Cook for two whistles or in a instapot medium for 10 minutes.
Let the pressure release naturally and gently open the lid.
Stir and retrieve the spoon.
Add sugar, cardamom powder and stir well.
Adjust the thickness using the remaining 100 ml of milk( gently boil this milk to add to retain the warmth)
In a small pan, Heat the ghee on a low heat and roast the cashewnuts
Add them to the payasam and serve warm.