Add washed moong dal in a pressure cooker and pour enough water.
Pressure cook the dal for 5 to 6 whistles.
Once the pressure is released, mash the dal with a masher. Let it be in a semi-mashed consistency.
Meanwhile, heat a tbsp of ghee in a pan. Add cashews and roast them until it turns golden brown. Keep them aside.
Next, in the same pan, add a few raisins and roast them until they swell like a balloon.
Then add a mashed moong dal in a kadai and heat it for a min.
Add jaggery syrup to the moong dal and give it a gentle mix.
Add a few tbsps of ghee and mix them.
Allow the payasam to cook for a few mins.
Once the ghee is released, add the roasted cashews and raisins to the payasam. Give a gentle mix.