In a pan add 1 tsp ghee and add 1/3 cup coconut bits.
Roast till golden brown and keep aside.
Roast cashew nuts till golden brown and keep aside.
Add ½ cup yellow moong dal to the pan.
Roast for 2 minutes in low flame.
Transfer to a vessel.
Cook for 3 whistles with 1 cup water and mash the dal well.
In the pan add 1 cup of jaggery and add 1 cup of water.
Boil and melt the jaggery.
Filter the impurities.
Add the jaggery syrup back to the pan and boil for 5 minutes.
Add the cooked moong dal to this and mix well.
Add ¾ cup thin coconut milk. I used store bought coconut milk.
So I diluted ¼ cup thick coconut milk with ½ cup of water.
Boil for 7 minutes.
Now add ½ cup thick coconut milk.
Let it come to one boil.
Do not boil much after adding thick coconut milk. It will get curdled.
Switch off the flame.
Add ½ tsp dry ginger powder and ½ tsp cardamom powder.
Usually little jeera powder is added in Kerala parippu pradhaman.
Mix well and add roasted coconut bits and cashew nuts.
The payasam tends to thicken once it is cool.