Moong Dal Payasam(pessar pappu)

Ingredients:--
Moong dal - 1 cup
Grated coconut – 1 cup(I used dry grated coconut)
Brown sugar - 2/3 cups (Use more or less depending on how sweet you want it)
Ghee – 3 tbsp
Cardamom – 3
Salt – a pinch
Cashew nuts & raisins – 1 tbsp each for garnishing.
Wash and dry the moong dal.
Add 1 cup of water to the coconut and blend it for a minute using a blender. Extract the coconut milk. Keep aside.
To the same coconut, add 3 cups of water. Repeat the process and extract the second milk.
Heat 2 tbsp ghee in a heavy bottomed pan and fry the moong beans until a nice aroma is released. Add the second coconut milk and a pinch of salt. Bring to a boil. Lower the heat and cook until the dal is soft. Do not let it get too mushy. Gently mash the dal with a spoon. Add the brown sugar and cook until it is all melted. Stir and make sure the dal won’t stick to the pan. Now add the coconut milk you first extracted and bring it to a boil. Add cardamom powder and turn off the stove. Let it rest for a couple of hours. The payasam will thicken during this time. Roast cashews and raisins in 1 tbsp ghee until golden brown. Garnish and serve.