Peel the skin and cut the yam into chunk size pieces. Wash them well.
Pressure cook the yam adding enough water until the yam has completely cooked (approx 5-6 whistles). Drain the water and grind the yam to a fine paste (or you can mash the yam by using a spatula)
Melt the jaggery by adding one cup of water. Then filter it to remove the impurities. Keep aside.
Heat ghee in a heavy bottomed pan, add the yam paste and fry for few minutes until the yam changes its color slightly.
Add the jaggery syrup and cook on a low flame stirring constantly for about 10-12 minutes. (If you wish you can add one more tbsp of ghee at this point)
Add the coconut milk (Second extract), mix well and bring it to boil, then cook on low heat until it reduces to half of the quantity (Keep stirring constantly).
Add the thick coconut milk (first extract). Stir well and remove from the flame. Do not boil after adding the thick coconut milk. Remove from heat when it is about to boil.
Add cardamom powder and dry ginger powder.
Heat 1 tbsp of ghee and fry raisins, cashew nuts and coconut bits separately until golden brown and add to the pradhaman. Mix well.
Serve hot.
