Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown.

Now transfer the roasted items into a cooker with adequate water. Pressure cook for 1- 2 whistles till it turns mushy.

Once it is done, mash the rice well and add the jaggery and let it melt. Boil till the raw smell leaves and becomes frothy. Add water if necessary so that it doesn’t get burnt. Stir constantly. Boil in low flame.( Or you can make jaggery syrup and add to it)

Mix well and then add the thick coconut milk, stir it well. Let it boil once and transfer it to the serving bowl.

Then add the cardamom powder, fried cashews, cloves and jathikaai powder along with 1/4 cup of milk.

As time proceeds, this payasam may get thicker, so add milk accordingly to make it watery and check for sweetness.

Decorate it with saffron if you wish:)

Cut the raw mango into slices, cook with finely chopped green chilli, little salt and water. Let it cook well.

Once it starts to turn mushy, add the powdered jaggery and let it melt and boil till the raw smell leaves.

Boil in low flame. Meanwhile grind the coconut with little water.

Add the ground coconut paste to the cooked mango mixture.

Mix it well and season with mustard, urad dal, red chilli and curry leaves.

Pachadi is ready !!