Moong dal/cherupayar parippu - 1 cup
Jaggery - 2 cups
Eastern coconut milk - 1/2 cup (1/4 cup thin milk + 1/4 cup thick milk)
Cardamom powder - 1/2 tsp
Firstly, dry roast moong dal.
Secondly, cook moong dal. Melt jaggery with water to get jaggery syrup. Pass the syrup through a sieve. Add the cooked dal to the syrup and stir well for 5 minutes. Add ghee to this and stir for 2 more minutes. Add thin coconut milk and let it boil. Now add thick coconut milk and don’t boil it. Switch off the stove.
Fry cashewnuts and raisins in ghee and pour over payasam.