Soak Broken wheat/dhalia in water for 2 hours
Extract medium thick coconut milk from one full coconut and keep it aside.
Take the soaked broken wheat in cooker.
Add enough water and let it cook for 4-5 whistles.
Melt Jaggery and strain
Add the melted jaggery to the cooked dhalia and mix well. Keep the flame in medium while adding jaggery and coconut milk.
Add the coconut milk and mix again. Cook until it comes to a boil. Do not let it go to rolling boil.
Add a ripe whole banana inside and switch off. It is optional but infuses an unique flavour to the Payasam. So if you have ripe one, do not skip this process. You can also cut and add them into payasam but we will be taking out the bananas before serving.
Heat Ghee and fry chopped coconut
Add chopped cashews and
fry until both are brown.
Add this fried cashew-coconut to the payasam.
Serve hot or cold based on your preference.