Pressure cook the channa dal with 4 cups water until mushy (3-4 whistles). The channa dal will crumble on crushing between fingers but won't turn mushy fully. This is perfect
Add grated jaggery to 1 cup water, heat, and mix until dissolved
Then, add this to the pressure cooked channa dal and bring to boil
To this, add the powdered cardamom and cumin-dry ginger mixture. Let this simmer for about 2-3 mins
Add coconut milk and before it comes to boil, remove from fire and set aside
Heat ghee and add the coconut pieces
When it starts to turn brown, add the cashew nuts and raisins.
When they turn golden brown, dunk the entire thing into the prepared payasam.
Serve hot or chilled