1. Boil dal in a cooker for 5 mins or upto 3 whistles.
2. Extract coconut milk thrice
3. Melt and fliter jaggery.
4. Add the last extracted milk and filtered jaggery to the boiled dal and boil for 5 mins
5. Add second milk and boil for 3 mins, finally add the first milk and cardamom powder together.
6. Finally, fry cashew nut and raisins in ghee and add to the payasam.
7. Serve after 30 mins.

Image: Flickr/creativecommons cell105