Channa Dal Payasam(kheer)

Ingredients

• Cardamom -3
• Raisins- 10
• Cashew nuts-10
• Ghee - 2 to 3 tsp
• Milk- 1 tbsp
• Thick Coconut milk - 1/2 cup
• Jaggery - 1/4 to 1/2 cup
• Sago (Javvarisi) - 1/4 cup
• Channa dal (Bengal Gram Dal) - 3/4 cup

Method

1. In a pan, dry roast the channa dhal till it becomes golden brown color.
2. Transfer that to a pressure cooker, add water to immerse the dhal and cook for about 4 whistles.
3. When all the pressure has gone, open it and roughly smash dhal with a spoon and keep it aside.
4. In a separate pan,  boil the sago (Javvarisi) with little water in low flame, till they become transparent. It may stick to the bottom of pan. So keep stirring in between.
5. Meanwhile, in another pan, add 1/2 cup water, add jaggery and bring it to boil. Crush the jaggery with a spoon to help it melt faster.
6. Strain the jaggery syrup to remove any dirt particles in it.Next add this jaggery syrup and cooked  Javvarisi into the pressure cooker containing cooked dal.
7. Heat in slow to medium flame. Stir in between.Add coconut milk and fresh cows milk before it boils. Once the coconut milk is added, don't boil too much.
8. Now add the cardamom powder and heat in low flame.In another pan, heat ghee and roast cashew nuts first. When it turns light golden brown color, add raisins and roast for few seconds. Now transfer them to the pressure cooker containing dal and heat for few more minutes in low flame.
9. Now check the sweetness and switch off the stove.Serve it hot or cold. It both ways it tastes good.