1. Fry moong dal with a little ghee until you get the roasted fragrance, also you should not let it brown too much.
2. Add enough water (3/4 cup, approx) and milk and pressure cook up to 3 whistles.
3. After it is done, mash well and add powdered jaggery to this.
4. Boil on a low flame for 2 minutes and add milk/water as per the need to adjust the consistency.
5. Fry cashews in ghee and add it to the payasam and enjoy hot!

Note:
You can cook fully in milk,instead water for more rich taste.
You can add raisins for enhancing the taste if you like.

Recipe courtesy: Rak`s Kitchen