Finely grind fresh coconut along with 1/2 cup of water. Pour on to strainer squeezing a cup of first coconut extracted milk.

Again transfer the squeezed coconut in to mixer with 1/2 cup of water and strain second extracted coconut milk. Keep them aside.

Wash and cook moong dal in second extracted coconut milk till the lentils turn mushy.

Meanwhile in a separate vessel cook sabudana in 1/2 cup of water. The sabudana turns transparent, soft and mushy. That is when switch off the flame.

Add powdered jaggery in to cooked moong lentil. You need to be careful as chances of moong dal getting burnt are more now. So keep stirring till the jaggery dissolves.

Once jaggery dissolves, include cooked sabudana and first extract coconut milk. Bring it to boil and switch off.

Heat a seasoning pan with ghee and broken cashews. Fry till they turn slightly brown. Add cardamom powder and cashews to the payasam.

Moong with sabudana payasam is ready. Make it on Vishu for lunch and relish with your family.

After adding jaggery,keep stirring till end to avoid getting burnt.

Raw cashews are added to this payasam when prepared on Vishu(Yugadi). As I did not get them here, added dry cashews itself.

If you are unsure of jaggery purity, you can first cook it in little water and strain once it dissolves in water. Then it can be added to payasam.

Store bought coconut milk can be substituted if you cannot prepare fresh one.