Pappaya, tender coconut Pradhaman

Tender coconut 2, scrape the pulp, grind in mixer.
Semi ripe papaya medium 1, skinned, cut into pieces, steam for 3 minutes and grind in a mixer.
Jaggery 600 grams,  cashew nut splits 2 tbsp., raisins 1 tbsp., coconut milk light 3 cups, coconut milk thick 1 cup, cardamom powder 1 tsp., salt a pinch, ghee 1/4 cup.

In thick bottom wok, heat the ghee, fry the raisins and cashew nuts. Keep aside. Add grinded mix
in the balance ghee, sauté for 10 minutes. Add jaggery syrup, mix well till blended, add thin milk,
cook well. When the mix starts thickens, add thick milk. Reduce flame, allow to bubble, keep on the flame till the pradhaman arrive the correct consistency. Add salt, cardamom powder and fried raisins.
Combine well, transfer into a serving bowl.