Ingredients:
100 gm rice
600 gm milk
300 gm palm jaggery
40 ml coconut milk
50 gm cashewnuts
50 gm sultanas
75 ml ghee
3 cardamoms

Procedure:
Cook the rice with the milk. Add the jaggery and stir.

Fry the cashewnuts and sultanas in ghee.

Add the fried dry fruits to the cooked payasam.

Finish off with the cardamom powder.

Serve warm, garnished with rose petals.