Pesarapappu Payasam (With coconut milk)

In a pan, heat a tbsp of Ghee and roast 2 tbsp of Cashew nuts, 2 tbsp of sliced Almonds and a tsp of Raisins until golden brown and keep aside.

Roast 3/4 cup of Moong Dal in a pressure cooker pan for 2 minutes. Add 2 1/4 cup of Water to it and pressure cook for 3 whistles. 

Add a cup of Jaggery and 1/4 cup of Water in a saucepan and on low heat dissolve all the jaggery. Add the cooked Dal and a tsp of Ghee to the Jaggery saucepan and let it boil for 2 minutes, while mixing well. Add a cup of Coconut Milk and simmer for 2 mins, while stirring well. 

Add the roasted nuts, 1/4 tsp of Cardamom Powder and 1/4 cup of Coconut milk and stir well. Remove from heat and serve warm.