Wash and soak the bamboo rice in water for about 8-10 hours or overnight
Then pressure cook it adding 2-3 cups of water for 5-6 whistles until it turns soft
In a pan, melt the jaggery on low flame adding 1 cup of water, strain it and keep it aside
When pressure releases, open the cooker and add the jaggery syrup and mix well
Add thin coconut milk to this and mix well and cook till the payasam thickens, stirring in between
Then add the thick coconut milk and cardamom powder and simmer in low flame for 2 minutes
Heat ghee in a small pan and fry sliced coconut, cashew nuts and raisins till it turns golden brown
Add this to the payasam and mix
Serve hot
