Soak raw rice in hot water for an hour.
Once the rice has soaked, combine it with coconut and 2 tablespoon milk and grind to a smooth puree in a blender. Set aside
In a pan, combine the water and jaggery and heat this until the jaggery melts completely.
Make sure you do this on medium flame as jaggery burns quickly.
Once done, strain the mixture to get rid of any impurities.
Set this aside.
Heat a heavy bottomed pan with 2 tablespoon ghee.
Add the ground paste and mix well and lower the flame to medium low.
Keep stirring the mixture until the coconut paste has absorbed all the ghee.
When you see no more ghee, add the prepared jaggery syrup along with the cardamom powder and mix well using a whisk.
Make sure the flame is medium and be sure to whisk thoroughly or the mixture may become lumpy.
Once the paste becomes thicker like that of porridge, add the milk and mix well.
Add about 1.5 tablespoon ghee to the payasam at this stage and mix well.
Continue to simmer this for about 5 to 6 mins on medium flame.
Once done, transfer to a clean serving dish.
Heat a small pan with the remaining ghee.
Add the broken cashews and fry till golden. Drain and add to the payasam.
To the same pan, add the raisins and fry till they turn plumpy.
Once done, add this along with the ghee to the payasam and mix well.
Your arisi thengai payasam is ready.