Heat 1 tblspn ghee in a pan and saute the ada for 1 mint in low flame(see notes)

Remove from fire transfer it to an air tight deep pan.Pour boiling water into the ada.Cover and let it sit for 2-3 hours.

After 3 hrs,strain water from ada and keep aside.

In a deep pan add jaggery and 1/2 cup water.Boil and melt the jaggery to get a syrup.Starin the syrup to remove the impurities and keep aside.

Then heat a deep pan or uluri and add the jaggery syrup to it.Add rice ada to the jaggery syrup and stir continuously.The jaggery syrup should be incorporated well into the ada pieces.(this will take about 10-15 mints)

At this stage add thin coconut milk and continue stirring till the milk evapourates.Then add medium thick coconut milk and continue to stir till the milk becomes half in quantity.Now add roasted cumin powder and dry ginger powder.Mix well.Switch off the flame and add thick coconut milk,mix well.

In a pan add little ghee and roast cashew nuts and raisins.Add this to the payasam and serve.