Rinse the rice thoroughly under cold water.

In a heavy-bottomed pan, combine the rinsed rice and water. Bring it to a boil, then reduce the heat and simmer until the rice is tender (about 15 minutes).

Once the rice is cooked, pour in the milk and stir well.

Add the jaggery to the mixture and stir until it dissolves completely.

Mix in the grated coconut and cardamom powder.

In a separate pan, heat ghee and lightly roast the mixed nuts.

Add the roasted nuts to the Payasam mixture and stir to combine.

Remove from heat and let it cool slightly before serving.