Payasam (idichu pizhinjathu)

Ingredients:

Broken rice( raw)                       : 1/4 cup
Jaggery (vellam)                        : 1/2kg
Coconut milk (thin)                   : 2 cups
Coconut milk (thick)                 : 1/4 cup

Ghee                                          : 1 tbsp
Cashew & Raisins                     : 1 tbsp



Method:

Wash and pressure cook the rice adding 1 cup of water.
Melt the jaggery in 1/2 cup of water and strain it to remove the impurities.
Either you can extract milk from fresh coconut or use the ready made coconut milk. 
Grate 1 coconut and adding 2 tbsp of warm water, mix well and extract the milk from it and keep aside. This is the 1 st coconut milk or thick milk.
Put the extracted residue in a mixer and add 1/2 cup warm water and blend it  and squeeze the milk from it. This is the 2nd milk or thin milk.

Open the cooker and slightly mash the cooked rice and add the jaggery syrup to that and mix well. Keep it in stove and boil for 2 mins, then add the thin coconut milk. Let it boil for 3 to 4 mins. When it is becoming  thick add the thick coconut milk and remove from fire.
Break the cashews into small pieces. Heat the ghee and and fry cashews and raisins and pour this on the payasam and serve it.