In a small pan, dry roast moong dal in low heat until it turns golden brown and releases the flavor. Make sure you do not burn it. Transfer this to a pressure cooker.
To the same pan, add poppy seeds and roast until they release the flavor and color is slightly changed. Do not roast them to dark brown. Transfer this to a mixer jar.
Wash the roasted moong dal in water, until it runs clear. Add 1 cup water and pressure cook this for three to four whistles.
Once done, let the pressure release on its own. Mash the moong dal well until soft and mushy.
Next, blend the roasted and cooled poppy seeds along with cardamom, almonds & cashews to a coarse powder, without adding water. Now add grated coconut, water (add in steps) and blend to a thick smooth paste.
Take another pan, add water (given under 'To make Jaggery Syrup') and let it turn warm.
Add jaggery and stir well. Bring this to a boil, so that jaggery is melted. It is not required to boil this for a thick consistency or for 1 string consistency. You just have to boil until jaggery is melted. Filter the mixture to remove impurities in jaggery.
Transfer the filtered jaggery syrup and ground coconut poppy seeds paste to the pressure cooker that has mashed moong dal. Mix everything thoroughly such that it is lump-free.
Whisk well and bring the mixture to a boil, by stirring often so that it does not get burnt at the bottom. Switch off the stove once it is done.
In a small wok, add ghee. Once its hot, add cashews and roast until light brown. Add raisins and roast until they swell up.
Transfer this to the prepared Payasa (Kheer). Serve hot or cold.