Pressure cook moong dhal with water for 5 minutes.
Mash it to a smooth paste.
Boil jaggery with a little water and strain the syrup to get rid of impurities.
Add it to the moong dhal with cardamom powder and mix well.
Add the thin coconut milk and mix it well.
Bring the mixture to boil. Let it boil on low flame for 2 minutes.
Now heat ghee in a separate pan and add the cashew and raisins. Roast until golden. Allow it to cool.
Add the thick coconut milk to the boiling payasa, give a stir and remove from flame.
Add the roasted cashew and raisins.
Serve hot or cold topped with a few grated coconut.
