Cook the Bengal gram in a pressure cooker by adding 2 glasses of water.
Put the cooked Bengal gram in a mixer grinder and beat it to get a coarse mixture.
:- Make sure you don¦t make a paste of it.
Dissolve the jaggery in some water and pour it in a vessel.
Keep it on fire and cook it.
After sometime, filter the jaggery water to get rid of the unwanted stuff.
Grate the coconuts and prepare thick coconut milk(2 glass), thin coconut milk(3 glass) and very thin coconut milk(6 glass).
Heat up a vessel(preferably Urali).
Put the cooked dal into it along with the jaggery water.
Add the ghee in between into this and stir well.
When the mixture gets fully cooked, add the thinner coconut milk.
Add chowari and stir.
Allow the mixture to boil.
When it starts to reduce, add the thin coconut milk and allow it to boil.
Stir well and make sure that the chowari gets cooked.
When this too starts to reduce, add the thick milk and the powdered cardamom.
:- Do not allow it to boil.
Lower the flame and heat it through.
Fry the chopped coconuts in the remaining ghee.
Add the raisins and cashewnuts and fry them, till they turn brown.
Add the the fried ingredients into the payasam.
:- Similarly, you can prepare Cherupayaru (Green gram) payasam.