Dry roast the dals till nice aroma comes and colour changes to golden brown.
*Then wash the dals(its roasted first to get a flavourfull taste)
*Pressure cook the dals with 2 nd coconut milk (2 cups) and pinch salt, on medium flame for 2-3 whistles..It should be cooked but not mushy.(I like biting the dals)
*melt jaggery in a glass of water .let it cool and strain it to remove the impurities amd keep aside.
*pour the 2 nd coconut milk(1 cup) and pour the jaggery water in the dal and let it boil...put the spices ..and boil for 5 mins.
*Add the 1st coconut milk and boil for a minute and switch off the flame..
*Take a pan ,add ghee and roast the coconut pieces, cashews and raisins and pour over the payasam..mix well n enjoyy..
1.Do not cook on high flame after first coconut milk is added.Also do not boil and cook for more time after thick coconut milk is added, just mix well and switch off.
2.Take a 1 1/2 fresh coconut, grate it finely. In a food processor or blender, add the grated coconut with a cup of hot water and process for a minute then squeeze it for milk. This gives you 1 cup thick milk.Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 2 cup thin milk.
It can be kept in fridge for 3-4 days..It tastes good as hot as well as cold...It tastes awesome after one day..The payasam gets thicker with time so switch off accordingly.If the payasam is thick while serving, add little hot water to thin it.