Roast the moong dal in a vessel and clean it in water. Drain and keep it aside.

Melt jaggery in + cup of water.

Fry raisins and cashewnut in + tsp ghee.

Cook the drained dal in 1 + cups of coconut milk in a pressure cooker.

Once the dal gets well-cooked mix in the melted jaggery, remaining coconut milk, cardamom and let it boil with lids opened.

Mix in the raisins and cashewnut.

Simmer the payasam in low flame.

SautT shallots in the remaining ghee and mix in with the payasam.

Serve it after lunch or as a teatime dessert.