Here's how to make Moong Dal Payasam at home.`

Soak and Cook the Dal, rinse the moong dal thoroughly and soak it for 2-3 hours. drain and cook the dal with 1 cup water in a pressure cooker until soft.

Blend or Mash the Dal, once cooked, lightly mash the dal or blend it to form a coarse, smooth paste. set aside.

Prepare the Jaggery Milk, in a large, heavy-bottomed pan, heat the milk over medium heat. add jaggery and stir until it dissolves completely, ensuring the milk does not boil over.

Combine Dal and Milk, add the mashed moong dal to the jaggery milk mixture. stir continuously to avoid lumps and cook on low heat, letting the flavors blend.

Simmer the Payasam, allow the mixture to simmer on low heat for about 10-15 minutes, until the payasam thickens slightly and becomes creamy. stir occasionally to prevent sticking.

Add Flavorings, stir in cardamom powder and saffron strands . mix well and let the payasam cook for an additional 2-3 minutes to absorb the flavors.

Garnish and Serve, in a small pan, heat ghee and lightly fry cashews and raisins until golden. pour this tadka over the payasam.