Wash and soak wheat berries overnight.
Discard water and grind it to a coarse mixture.
In a pan, heat ghee over medium-low heat.
Fry cashews and raisins until they turn golden brown and raisins plumps up.
Transfer them over to a plate.
Now, fry coarsely ground wheat berries in the ghee for 2-3 minutes.
Add coconut milk, mix well until well combined.
Increase the heat to medium-high flame and cook for 15 minutes stirring regularly.
Now turn down the heat to the lowest setting, keep stirring continuously to avoid sticking at the bottom of the pan.
Cook payasam for further 5-10 minutes or until berries are well cooked.
Turn off the heat and add jaggery. Mix until well combined.
Finally add cardamom, fried cashews and raisins.
Enjoy hot and creamy wheat payasam with your family and friends.