Soak jaggery in warm water (till immersing level), crush it well.

Then heat it up until it is slightly thick (no string consistency needs to be checked).

Cool down, strain and keep aside.

Measure all the ingredients, rinse rice and dal separately.

Now in a pressure cooker add a teaspoon of ghee add dal and roast it till nice aroma comes.

Then add water and ½ cup milk.

Now give a quick mix and pressure cook until soft and mushy, I gave 5 whistles.

Mash it well with a ladle so that rice and dal is mixed well.

Now add jaggery syrup and let it simmer for few mins.

Now you can see it has blended well, at this stage add remaining ½ cup milk keeping the flame in low else there are chances for the milk to curdle.

Then fry cashews till golden, then raisins.

Now the payasam is almost ready, add the fried cashews and raisins ,grated coconut and cardamom powder and mix well.

Serve Arisi Paruppu Payasam hot / warm!