Dry roast the lentils (Moong dal) in medium heat till they change in color slightly and become flavorful. Then soak the lentils in immersing water for about 30 minutes or till they turn soft.
When the lentils are soaking, prepare coconut milk. Take fresh coconut and 1 cup of water in a mixer and grind it to fine puree. Strain this puree and squeeze the thick coconut milk. Again repeat grinding the squeezed coconut with 1/2 cup of water and extract thin coconut milk.
Next drain water from soaked lentils and grind it coarsely including some water. Heat a pan with jaggery and 1/4 cup of water. Let the jaggery dissolve completely and boil for few minutes till it becomes slightly thick.
You need not have to check the consistency of jaggery syrup, as it turns little thick include the ground lentil's puree. Mix well and add second extract coconut milk which is thin.
Next de-seed the dates and grind it coarsely. Finally include dates paste, ghee roasted cashews and raisins. At the last stage add first extract coconut milk and boil for a minute. Switch it off.
Yummy moong dal and dates payasa is ready to relish as festival dessert.
