In a heavy bottom sauce pan add the powdered jaggery and water.

Once the jaggery dissolves completely, pour this syrup slowly into another vessel so the impurities in the jaggery will remain in the bottom of the sauce pan itself.

Now clean the sauce pan and transfer the syrup back to the sauce pan itself.

Let this syrup boil for 2 minutes. Now add the oats to the syrup and let it boil for another 3 minutes. By this time the oats would have cooked.

Now add the coconut milk to the oats/jaggery mixture and combine it well. Once it boils, switch off the stove.

In a small frying pan add the coconut oil. Once it heats add the cashew pieces and raisins and fry until golden brown. Add this and the cardamom powder to the oats pradhaman.