Payasam/pradhaman

Ingredients:

Split husked moong dhal
Jaggery (melted)
Coconut milk (In original pradhaman they take three different consistency of milk but I used canned coconut milk,it came out very delicious)
Ghee
Cashew nuts
Raisins
Cardamom
Coconut slices

Method:

     Dry roast 1 cup dhal in pressure cooker for few seconds and add 2 cups of water.Cook till it is soft(usually it takes 3 sizzling sound from pressure cooker).In a deep pan heat ghee ; fry cashews,raisins,coconut slices and keep it aside.In the left over ghee add cooked dhal and melted jaggery. In a low heat stir continuously to avoid the mixture sticking to the bottom of the pan.Stir till it reaches to a thick consistency, When it reaches to this consistency add coconut milk and ghee.Stir well in low heat till it boils.Now add another cup of coconut milk and let it boil.At this stage add crushed cardamom,fried cashews,raisins and coconut slices.Don't worry if they look more liquid,after leaving it for 30 minutes of resting they will reach to semi-thick consistency.

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