Pressure cook pumpkin with 3/4 cups of water. Cool it and grind to a paste in a mixer.
In a pan melt jaggery with 1/4 cup of water.
Heat a sauce pan , transfer cooked pumpkin into it and strain and add the jaggery to it. Mix it well.When it boils , simmer the flame and add coconut milk to it. Mix it slowly.
Let it boil.When small bubbles starts to come, off the flame and add cardamon to it
Now heat ghee in a small kadai, add cashews, when it starts to brown, add raisins, waits till in puffs up.
Now pour this, with the ghee on to the payasam. Serve it hot.
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