Dry roast moong dal till it browns slightly and gives out nice aroma.

Wash the roasted dal (once it cools down), add 3 cups water and pressure cook until 3 whistles. Switch off the flame and let the pressure release naturally. Open the pan, mash the dal slightly (don't mash it too much, it should be a little chunky and you should be able to chew on some dal while enjoying the payasam).

Add jaggery, around 1 cup water (the payasam should be of pouring consistency) and bring it to a boil again.

In a separate pan, heat ghee and roast cashews, raisins and once they brown, add grated coconut and fry for a few seconds until the coconut browns a bit too and then add this to the payasam. Also add crushed elaichi and mix well.

Check the payasam's taste and consistency and add more water, jaggery if needed.