Dry roast the split
green gram in a non-stick pan till they get lightly coloured.
Transfer it into a
pressure cooker, add 2½ cups water and cook under pressure till 2 whistles are given out.
Take the grated
jaggery in a deep non-stick pan, add ½ cup water and cook on low heat till the jaggery dissolves completely and the mixture comes to a boil.
Blend the cooked
green gram with a hand blender, add 1 ltr water and keep blending till well mixed. Add this to the jaggery syrup and mix well and cook on low heat till the mixture comes to a boil again. Let it simmer for about 5 minutes
And coconut milk and
mix slowly so that there no lumps left. Take the pan off the heat.
Heat ghee in a small
non-stick pan, add cashewnuts and saute till golden. Add to the payasam and mix. Add green cardamom powder and mix well.
Transfer into a serving
bowl and serve hot or warm.