Ingredients

• 60 g - split Bengal gram
• 120 g - coconut
• 100 g - jaggery
• 5 g - cardamom powder
• 20 g - ghee
• 1 - silver vark
• 5 g - jeera goli
• Cashew nuts - a few

How to Make Bengal Gram Payasam

• Soak Bengal gram for half an hour.
• Extract coconut milk with the blender.
• Boil Bengal gram in about 125 ml water till it becomes soft.
• Add jaggery and blend well, until it melts.
• Now pour the coconut milk into it and keep on fire till it turns thick.
• Add ghee, sprinkle cardamom powder and blend well.
• Put one silver vark, some jeeragolis and few cashews on top of the payasam for decoration and serve.