1. Mung dhal-1/2cup
1.Pressure cook Mung dhal and sago together.
2. Add the jaggery syrup (melt the jaggery in little water and strain it to remove dirt), Cardamom powder, mix well.
3.When it begins to boil add milk (add more if the payasam is too sweet), stir on low heat for a few minutes
4.Roast the cashew+raisins in ghee and add to the payasam. Add shredded coconut mix well and serve hot.