Firstly, dry roast 1 cup moong dal on low flame till it turns aromatic.

Cool completely, and rinse in water.

Transfer the rinsed moong dal to the pressure cooker.

Add 2 cup water, cover and pressure cook for 2 whistles or until the dal is cooked well.

In a pan take 1 cup jaggery and ½ cup water.

Stir and dissolve the jaggery. Boil for 2 minutes making sure not to attain string consistency.

Transfer the jaggery syrup to the dal and mix well.

Also, add ½ cup water or adjust the consistency of the kheer as required.

Boil for 5 minutes, or until the raw flavour of jaggery is lost.

Pour in 1 cup coconut milk, pinch of salt, 2 tbsp coconut and mix gently on low flame.

Keep stirring till you get a boil. Do not over-boil, as there are chances coconut milk to curdle.

Now, in another pan, take 2 tbsp of ghee. Fry 2 tbsp cashew, 2 tbsp raisins till they turn golden brown.

Transfer the fried cashew, raisins, and ½ tsp cardamom powder to the payasam and mix well.

Finally, enjoy Moong Dal Payasam Recipe warm or chilled.