In a frying pan heat ghee(2 tbsp) and fry cashews(1 tbsp) and coconut pieces(1 tbsp) to golden brown color. Remove from the pan and keep aside.
Add pasiparupu(1 cup) in the same pan and start roasting. Be careful not to over fry. You will get a nice aroma from yellow lentil. Switch off and transfer.
Transfer this nicely roasted moong to a pressure cooker, add water(3/4 cup) and milk(1/4 cup) and cook for just 1 whistle. If cooking in a pan, add enough water, cover the pan and wait for the dal to cook till soft. It takes around 15 minutes to cook in a pan, check frequently and stir to avoid bottom burning. Do not overcook.
Meanwhile prepare jaggery syrup. In a separate pan add powdered jaggery(1 cup) and water(1/2 cup) and cook in medium heat. Wait for the jaggery to dissolve completely while heating and keep aside.
Open the cooker and mash the dal lightly, do not spoil the shape and texture. In fact no need to mash as it blends well while mixing with jaggery and nuts and milk in the further process.
Filter and add jaggery syrup to dal and mix well. Bring it to a quick boil for the dal to absorb the sweet.
Add already boiled milk and mix well. If using coconut milk, just mix at this stage, don’t overcook after this stage.Please note that either jaggery syrup or milk should be at room temperature(not hot). If both are hot and when mixed together milk may curdle.
Keep in low heat and let the kheer cook for a minute.
Add cardamom powder finally.
Garnish with fried coconut pieces and cashew nuts.