1: Add the jaggery into the saucepan and add 1/2 of water and let the jaggery melt.
2: Take ¾ cup of jackfruit in a saucepan and add just enough water to immerse and cook till it's soft.
3: Once it softens, remove from the flame and let it cool. Cut the remaining 1/4 of jaggery into small pieces.
4: Add the jackfruit puree into the jaggery syrup, mix it well and then keep the flame low and add the coconut milk.
5: Mix it all together well and add cardamom powder, keep it in low flame for 2-3 mins & switch off the flame.
6: Heat the ghee in a pan and add the coconut bits and roast till they are nicely brown and then add into the payasam.
7: Garnish with fried cashews.
