Paruppu Payasam | Moong Dal Kheer

Heat Ghee in a pan and fry cashews/raisins until golden, set them aside.
If using coconut pieces, fry them in the remaining ghee until golden and set them aside.
In the remaining ghee, fry the moong dal until it is nutty and fragrant, color slightly changed to golden.
Add water enough to immerse the dal and pressure cook it for 2-3 whistles.
Once the pressure drops, open the lid and roughly mash the cooked dal.
Meanwhile, make jaggery syrup by adding jaggery to a pan and sprinkle some water just to cover the jaggery.
When the jaggery begins to foam a lot and coats the back of the spoon, making a sticky mixture – remove from heat. Filter it to remove any sediments.
Add the jaggery syrup to the cooked dal and let it boil on low flame for 5-7 mins. Add green cardamom powder.
Add thick coconut milk and mix it well.
Let it come to a single boil and switch off the heat. Add roasted cashews, raisins and coconut pieces.
Serve hot, warm or cold.