In a pan add ghee and roast the coconut bits and cashew nuts separately and keep it aside.
Take out the seeds from jackfruit and saute this in the same pan for 2 minutes.
Take it out and and add 1 cup of water to this. Pressure cook for 2-3 whisltes.
Cool and grind this into a puree.
Add this puree to the pan and cook for 2 minutes.
Now add the powdered jaggery.
I used organic jaggery and so I added it directly. You can boil the jaggery in ¼ cup of water and filter the impurities and add the jaggery water too.
Mix well till the jaggery incorporates well.
At this stage if needed add ¼ cup of water to adjust the consistency.
Now add the thick coconut milk.
I used store bought coconut milk.
Mix well and cook for a minute.
Switch off the flame and the roasted coconut and cashew nut
Jackfruit payasam is ready.