Ingredients:

• 1 cup moong dal

• 3/4 - 1 cup jaggery

• 1 tsp ghee (+ 1 tbsp ghee optional)

• 1 tbsp poppy seeds

• 1/4 dry coconut powder

• 1/4 cardamom powder

• 3/4 cup milk

• 12 - 15 cashews

• 2 tbsp raisins

• 2 cups of water

Method:

1. In a pan roast poppy seeds on a low heat and transfer to the blender, also add coconut powder, cardamom powder, water and blend into a smooth paste.

2. Keep that aside.

3. Melt 1 tsp ghee in a pan, add cashews and raisins. then on a low heat roast until they turn golden brown and remove.

4. In the same pan roast the moong dal on low heat until they turn aromatic and transfer to a pressure cooker.

5. Add water and pressure cook for 3 whistles or until dal turns soft.

6. Mix the dal well and add coconut paste,  jaggery and milk, stir well.

7. Now add 1 tbsp ghee and simmer for 2 minutes, add in the fried nuts over payasam

8. and give a good mix or sprinkle before serving.