Oats Payasam

Quick cooking Oats – 1 cup
Jaggery – 200gms
Medium thick coconut milk – 2 cups
Thick coconut milk – ½ cup
Crushed cardamom – 2
Cashew nuts,raisins – 1 tbsp
Coconut bits (optional) – ⅓ cup
Ghee – 1 tbsp

1. Add ⅓ cup water to the jaggery and melt it. Strain the melted jaggery.
2. Add oats to the strained jaggery. Cook till the jaggery is dried up.
3. Add medium thick coconut milk, bring it to a boil. When it starts to thicken, add crushed cardamom and thick coconut milk. Stir well. Cook on low flame for 5 mins.
4. Heat ghee in a pan and fry the cashews and coconut bits, till it turns golden brown. Add this to the payasam and serve hot.