Roast poppy seeds and rice in a skillet on low-medium heat until golden brown (4-6 minutes).

Allow to cool and transfer to a mixer jar.

Grind into a coarse mixture, add grated coconut and water, and grind again to a smooth mixture.

Heat milk in a saucepan on medium flame.

Add the ground poppy seeds and coconut mixture, cardamom pods, and jaggery.

Bring to a boil and simmer until the payasam thickens.

Heat ghee in a tadka pan on low flame.

Fry cashew nuts and raisins for 2 minutes.

Pour the tempered nuts and raisins over the payasam.

Serve hot.