Take one cup of Matta rice clean with plain water, transfer to cooker, fry for two minutes with ghee, add three cups of water,keep for three whistles.

Pour powdered jaggery into another pan,add 1/2 cup water,let it boil till it melts completely.

Drain the melted jaggery, pour into cooked rice. Mix well.

Rice and jaggery syrup starts boiling. Close the lid to avoid the contents coming out of the vessel. At times, open the lid and add ghee and mix well. Keep in low flame. Payasam become thick enough,switch off the flame.

Add one teaspoon of cardamom powder, fried cashew nuts and coconut pieces to the payasam, mix well. Transfer to serving bowl.