Heser bele/Moong dal paysa

Ingredients
Moong dal - 1 cup
Jaggery - 1 cup
Water - 11/2 cups
Grated Coconut/coconut milk - 1 cup/can
Cardamom - 2-3
Ghee - 2tbsp
Raisins, Cashew nuts - 1/2 cup

Method
In a pan, heat ghee and fry raisin and cashew till it turns golden brown. Strain the dry fruits and keep aside.
In the same pan, roast moong dal till it becomes slightly brown in color.
Add water and pressure cook till done.
If you use grated coconut, blend coconut and cardamom in a mixer to a smooth paste. Do not add a lot of water while blending. And add this to the cooked dal and bring it to boil.
Otherwise, just empty the can of coconut milk into cooked dal and add cardamom.
Now add jaggery and boil it for 5-10 minutes. Keep stirring to make sure lumps are not formed at the bottom of the pan.
You can alter the consistency by adding milk.
Add the fried raisins and cashew nut.