Chop jackfruit pods in to small pieces.

Dry roast medium rava in low flame till nice aroma wafts out. Do not let it to turn brown.

De-seed cardamoms and powder them finely using mortar and pestle.

Chop almond and cashews in to fine pieces. Keep them aside till use.

Heat cooking pan or vessel adding jaggery and quarter cup of water. When jaggery melts completely include chopped jackfruit pods and let it cook till soft.

Meanwhile add grated coconut in to mixer jar with half cup of water and grind it to fine paste. Then pour it on to strainer and squeeze to obtain first extracted coconut milk.

Add the squeezed coconut again in to mixer jar with little water and obtain second extracted coconut milk in the same manner as mentioned above.

Include first extracted coconut milk to the cooked jackfruit pods and mix well. Also include roasted medium rava to the jackfruit payasam. Stir well.

Finely add second extracted coconut milk, bring it to boil and switch off the flame.

In seasoning pan, add little ghee and roast dry fruits(cashews+almonds+raisins) one after the other and throw in to payasam.

Amazingly delicious jackfruit payasam is ready.

Medium rava helps the payasam to thicken, so do not skip it.

This payasam doesn't thicken with time, so do not make it of running consistency initially.

Check the consistency of payasam before adding second extracted coconut milk, if it is of right consistency skip adding this coconut milk.

Adjust jaggery as per the sweetness of jackfruit.