Dry-roast the yellow split lentils for 5-6 minutes. When they cool, wash well & cook with boiling water.
Melt the jaggery by adding 1 cup of water. Add the melted jaggery to the split lentils & stir well.
Add 2 tablespoons of ghee to this & mix well. Add light coconut milk & when it starts boiling, add medium-thick coconut milk.
When this mix evaporates by half, add the thick coconut milk. Stir well for 5 minutes & remove from the flames.
Fry the cashewnuts & coconut pieces in the remaining ghee and use them to garnish the payasam. Serve hot.
By Ria Samuel