1. Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside - This is the extracted milk number 1 which would be a little thick.
2. Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside in a separate vessel. - This is extracted milk number 2. Do not mix up the first and second squeezed milks together.
3. Finely chop the mangoes after peeling the skin and grind the pieces in a mixer.
4. Dry fry the moong dal till it becomes red colour.
5. Mix the fried moong dal and rice and add required water and pressure cook it.
6. Melt jaggery in water and remove scum.
7. Add the cooked rice, and dal mixture with jaggery.
8. Add 1 cup of water.
9. Let the jaggery boil well till its raw smell goes off.
10. To this add the mango pulp and allow the mixture to boil.
11. When the raw smell of jaggery goes away, add the extracted cocunut milk number 2 to the rice mixture and let it boil for a minute.
12. When the mixture starts to bubble, add the extracted cocunut milk number 1 and cardamom powder and switch off the flame.
13. Heat a pan, add some ghee and add bits and fry till it turns golden brown in colour.
14. Add the fried coconut bits to mambazha payasam.

Recipe & image courtesy: www.subbuskitchen.com