Rice flakes – 250 gms
Jagerry pulp – 150 gms
Coconut milk – 250 ml
Jeera powder – 2 gms
Coconut slice – 20 gms
Ghee –  20 ml
Cashew nut – 10 gms
Cardamom powder – 2 gms

Method 

• Add jaggery pulp and rice flakes to a vessel. Boil for 15 minutes and add 100 ml of coconut milk. Boil further.
• When it attains a thick consistency, add remaining 150ml of coconut milk, jeera powder and cardamom powder.
• Temper shredded coconut and cashew nuts in ghee and add to the payasam.
• Garnish with fried coconut shavings.