Cook jaggery in a pan. Add some water once the jaggery starts exuding moisture.
Once fully melted, add the lentils gradually, and stir.
Slowly, add a mixture of milk and coconut milk. Raise the flame slightly and allow the mixture to come to a boil.
Before switching off the gas, season with cardamom powder.
Roast cashew nuts and raisins in ghee and pour over the payasam.