Heat ghee in a pressure cooker.

Add cashew, raisin and clove and fry until aromatic.

Remove and keep aside. To the same ghee add the moong dal and stir fry for 1-2 minutes on low flame.

Add 3/4 cup water and pressure cook the dal for 2 whistles.

Put off the flame. Open the lid, once all the pressure has released.

Mash the dal with the back of a spoon. Add organic jaggery powder and mix well. Cook it until the jaggery dissolves completely. Flavor it with Cardamom powder.

Now add milk and give a quick stir.

Cook the payasam for 2-3 minutes and put off the flame.

Lastly add the coconut milk and stir well.

Garnish with fried cashew and and raisins and serve.

Recipe Notes:

• Little Moppet Food’s organic jaggery is used to make the payasam which has no impurities, if your jaggery has impurities, make a jaggery syrup by just boiling the jaggery in little water and strain the mix. Add this to the payasam.

• you can make the payasam only using coconut milk. Do not boil the payasam for long after adding the milk. It looses its nutrition and flavor.

• Serve your baby the payasam while warm. Refrigerated left overs can be consumed my adults within a day.

• If making for small babies add dry fruit powder instead of whole nuts to avoid choking hazards