| 1. | Extract 2½ cups thick milk from grated coconut using 2½ cups water. Add 4½ cups water to the same coconut and extract 4½ cups thin milk. |
| 2. | In a pan, roast green gram on medium heat till golden brown (approximately 10 minutes), stirring constantly. Remove and wash roasted gram. |
| 3. | Pour remaining water (4 cups) into cooker. Add washed gram. Stir once. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 5. | Remove cooker from heat. Allow to cool naturally. |
| 6. | Open cooker. Place cooker with gram on high heat. Add jaggery and cook till mixture thickens (approximately 10 minutes), stirring constantly. Add thin coconut milk and half the ghee. Continue cooking for about 5 minutes, stirring occasionally. |
| 7. | Remove cooker from heat. Stir in ginger, cumin, cardamom powders and thick coconut milk. |
| 8. | In a pan, heat remaining ghee (¼ cup) for about 2 minutes. Add copra and fry till light golden. Add cashew nuts and raisins. Continue frying till copra pieces are golden brown. Pour over payasam. Stir and serve hot. |