Deseed the jackfruit arils. You can save the seeds to cook with later, if like to. Slice and thn chop the jackfruit arils into small pieces.
Heat the ghee in a smallish pan. Add the cashewnuts and roast them till they turn a light golden brown. Remove them and set aside. Transfer the remaining ghee to a larger deep and thick bottomed pan. Add another tsp of ghee if required. Sauté the jackfruit pieces for about 2 to 3 minutes.
Then add the 1 1/4 cup of thin or second milk. If you don’t have that much milk, make up with a little water. If you’re using canned or dehydrated coconut milk, add water instead. Let it come to boil. Turn down the heat and let it simmer till the jackfruit has cooked and is soft. The liquid would also have reduced to about half.
Mix in the powdered jaggery. Let it come to a boil and simmer for about 5 to 10 minutes, stirring occasionally. The mixture should have thickened a little by now.
Mix the fine rice powder into the thick coconut milk. Add this to the pan and stir. Let it simmer for about 2 to 3 minutes.
Stir in the powdered cardamom and the browned cashewnuts. Take the pot off the heat. Let it cool down. Serve while slightly warm or at room temperature. You can also chill this Chakka Payasam before serving.