Cook channa dal and keep aside. Squeeze the grated coconut and take the milk .This is the First milk.Add 1cup of hot water and squeeze . Extract the milk to get the Second milk. Again add 2cups of hot water take coconut milk.This is the third milk.
In a thick bottomed pan (Uruli made up of brass is best for kreala traditional payasam)add ghee and add jack fruit and cleand jaggery water..(jaggery can be cleaned by adding 1/2 glass water into it and by boiling and filtering it)
Stirr well with a spatula till the jack fruit is soft like halwa.when it becomes very soft add cooked channa dal and stirr well till it is co operates.Then add third coconut milk
Stirr well till it thickens.Then add the second milk.Allow it to boil for 10 minutes.Meanwhile take the First milk and add cardomom powder and dry ginger powder and cumin powder . Remove the payasam from the fire and add the prepared first milk.
Fry the kismis , cashew,and coconut pieces in ghee. Add this into the payasam and allow it to rest for 5 minutes.
Then enjoy Kerala's delicious payasam.
