Split chick peas sweet dish (Kadala parippu payasam)

Ingredients

Brown split chickpeas,  300 g
Sago, 50 g
Ghee, 4 tablespoon
Coconut milk (thin),  3 cups
Organic jaggery powder, 500 g (400 g if you do not want it as sweet)
Coconut milk (thick) or fresh cow's milk, 1 1/2 cup
Cardamom, crushed  6 pieces
Cashews, 1/2 cup
Raisins, 1/2 cup

Note: Coconut milk can be prepared from coconut milk powder. For a more authentic taste, grind grated coconut with water and squeeze to extract fresh coconut milk.

Preparation

• Wash sago in a bowl and then immerse in two cups of warm water. Stir occasionally until evenly cooked.
• Fry the chickpeas in a saucepan until roasted (not brown). Remove from heat and wash thoroughly. Cook the chickpeas in a pressure cooker with two cups of water on a medium flame, until six whistles blows. Once the pressure releases, open the pressure cooker and mash the chickpeas before it cools down.
• Heat three table spoons of ghee in a sauce pan and saute the mashed chick peas until dry, then add coconut milk. Stir well and bring to a boil. After boiling for two minutes add the  sago, stir continuously for 5 minutes to avoid lumps. Add jaggery powder and stir again. When the jaggery fully melts and the gravy turns thick, add milk and mix well. Do not boil. 
• Add cardamom and remove from flame. In a pan heat one tablespoon ghee and fry the cleaned cashews until brown. Add in the raisins and fry until they swell. Mix this with the payasam. 

The delicious chick pea payasam is ready. When you cook for the first time, you might find it a little difficult. With a few tries it will become quite easy. Enjoy and thank you :)