Roasting the Dal:

Add a little ghee in a pan and roast the moong dal until it turns golden brown. This will enhance its flavour.

Cooking the Dal:

Transfer the roasted dal to a pressure cooker, add water, and cook until the dal becomes soft.

Jaggery Syrup:

In a separate pan, melt the jaggery with a bit of water to make a syrup. Strain the mixture once the jaggery is completely dissolved to remove any impurities.

Combining:

Add the jaggery syrup to the cooked dal and let it simmer for a few minutes.

Milk/Coconut Milk:

Lower the flame and add coconut or regular milk to the mixture. Keep stirring and ensure the payasam doesn’t boil after adding the milk (as it may curdle). If you’re using regular milk, let it simmer a bit longer. Add the cardamom powder.

Garnishing:

In a separate pan, heat some ghee and fry the cashew nuts, finely chopped c roast until golden brown. Add raisins and fry until they puff up. Pour this over the payasam for garnishing.

Allow the payasam to cool a bit. It can be served warm or chilled, based on your preference.