Heat ghee in a heavy bottom pan or in a pressure cooker. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and drain on to a paper towel and set all these aside.

Now add the split mung dal and fry for couple of minutes until they turn a little golden brown. Now add 3 to 3.5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 10 minutes. (or) pressure cook for one whistle. After the pressure settles, open the cooker. Mash the mung dal /Parippu well with the back of a spatula and set it aside.

Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than 10-15 mins.

Transfer the cooked mashed mung dal/ parippu to a uruli (Kerala style shallow kadai used for making payasam) or a wide-mouthed heavy bottomed pan . Strain the jaggery syrup and cook for a few minutes over medium heat.

Add the semi thick coconut milk /2nd extract/Randaampal; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Finally add the Thick Coconut milk - 1st extract /Onnampaal and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.)

Switch off the stove add cumin powder, dry ginger powder and cardamom powder. Mix well.

Finally add the fried cashews, fried raisins, coconut bits/thengakothu and 1/2 tsp ghee (optional).

Delicious Parippu Pradhaman is ready to serve...Serve warm or cold and Enjoy!