For preparing the delicious dessert, first dry roast the dhal in a thick bottomed pan, till it turns light brown.

Pressure cook the roasted dhal along with sufficient water.

Heat up a pan (preferably Urali). Dissolve jaggery in it and strain to get rid of the unwanted bits and pieces.

Keep the filtered jaggery solution on fire and add the cooked dhal to it.

Add ghee in between and stir continuously.

Grate the coconuts and extract 2 cups of thick coconut milk, 6 cups of thin coconut milk and 10 cups of very thin coconut milk.

When the water content in the pan has completely evaporated, add the thinnest version of coconut milk which is about 10 cups. Mix well.

Clean sabudana well and mix it well with a little coconut milk.

Add it to the pan and mix well again.

When the payasam boils and finally gets reduced, add the 6 cups of thin coconut milk.

When sabudana gets cooked and the payasam gets reduced again, add cardamom powder mixed with the thick milk. Mix well.

:- Do not boil. Just heat it through.

Fry the coconut pieces, cashews and raisins in ghee.

Add it to the payasam and mix well.

:- You can also add Dry ginger(Chukku) and powdered cumin seeds, if desired for a different flavour.

Enjoy the tasty payasam.