For the Payasam

1. Wash the Javvarisi in running water for two to three times. Soak the washed Javvarisi in water and set aside. Let it soak for atleast one hour.
2. Boil 500 ml of milk with the soaked Javvarisi for 15-20 minutes on low flame stirring once in a while so it does not scorch at the bottom.
3. Add in half a cup of sugar and let it boil for 2-3 minutes.
4. Switch off the flame and add in powdered cardamom. Add in a pinch of salt. Mix well to combine. Set aside.

For the tempering

1. Heat a small pan and add in the ghee. Add in the broken cashew nuts and fry on a low flame. When the nuts are slightly brown, add in the raisins and wait for the raisins to plump up. Switch off the flame and add it to the payasam. Mix well to combine.
2. Serve warm.