Ingredients:

Channa dal (kadala paruppu)    : 1/2 cup

Jaggery                                      : 1/4 kg

Thin coconut milk                     : 2 cups

Thick coconur milk                   : 1 cup

Cardamom pdr                          : 1 tsp

Coconut pieces                          : 1/2 cup
Ghee                                          : 1 tbsp

Method:

Here I'm using the canned coconut milk .  Add 1 cup coconut milk and 1 cup water then you'll get  thin coconut mlk. Use it as it is for thick coconut milk.

You can also use  coconut milk powder for making coconut milk.  Add 200ml water to 25 gm milk powder then it is thin milk. If you add 100ml water to 25 gm powder then you'll get thick milk.

Pressure cook channa dal with 1 cup of water till it cooks well. After cooling open the cooker and mash it slightly and keep aside.

Heat  a thick bottomed pan and put jaggery and a little water to this and melt it. Filter it to remove the impurities and return to the fire.  Add the mashed dal and thin coconut milk and boil it  till it starts thickening.  Finally add the thick coconut milk and switch off the stove before it starts boiling.

Fry the coconut pieces in ghee and pour this over the payasam..... serve it hot or cold!!

Tips: When it becomes cold it will become thick.  .In case the payasam is too watery  mix  one tablespoon of rice powder with a little milk and add this. Boil it for one or two minutes, it will become thick.