Soak the grated jaggery in the cup of water and set it aside.
Once the jaggery starts to dissolve set this on low heat and mix it occasionally till it melts completely.
Strain this syrup to remove any impurities and set aside till needed.
In a seperate heavy bottomed pan, I use a casrole, add the water and bring to a boil.
Add the broken wheat to this and mix without any lumps.
As it begins to cook and swell add the second extract of the coconut milk.
Let this mix cook, keep stirring so it doesnt catch the bottom.
Once the broken wheat has cooked it will start appearing glassy, mash a few and see if it is cooked well.
Then add the jaggery syrup and mix well.
Add the green cardamom powder and the gingerpowder as well and stir it in.
Let this cook on a low heat till the payasam thickens to a honey consistency.
Now stir in the thick coconut cream and remove from heat
in a small pan add the ghee and roast the cashews. once tehy are done, add the raisins and allow them to plump up.
Add this ghee roasted nuts and raisins to the payasam along with the ghee and stir well.
The payasam is ready. Serve the payasam warm.