Take yellow lentils in a pan and roast for few seconds. Let them warm up. Transfer to a bowl and rinse with enough water.

Next, drain all the water and transfer the lentils to a vessel. Add 2 cups of water and cook till soft.

Take coconut in to a mixer, add water and grind to fine puree. Pour over strainder and extract coconut milk.

Add squeezed coconut again in to mixer and grind along with 1/2 cup of water in to fine puree. Strain the 2nd extracted coconut milk.

Coconut milk is ready. Now add second extracted coconut milk to cooked lentils. Continue cooking for few seconds.

Next include jaggery and let it dissolve completely. Finally add first extracted coconut milk, cardamom powder and bring it to boil.

Roast the cashews, raisins and garnish the payasam.

Ensure the lentils aren't burnt while roasted.

Cook the lentils with constant stirring, otherwise it burns at bottom.

Home made coconut milk gives unique taste, but you can even use store bought coconut milk.

After adding, first extracted coconut milk, do not over cook.