Dry roast all daal - first moong daal after 2-3 min chana daal till golden and aromatic.

Add 2 cups water, keep in pressure cooker, cook for 4 whistles

Mash the cooked daal lightly

Mix jaggery to the daal mixture and boil for a few minutes to dissolve all the jaggery

Add little water to coconut and cardomom and make a paste

Add the coconut Cardamom paste to the daal jaggery mixture, and let it boil for a few minutes

Add milk. Stir everything well and boil for few minutes

Roast cashews in ghee, and add to the payasam. Ready to eat.