Senaga pappu payasam

Ingredients:

* 1 cup senaga pappu (bengal gram)
* 1 cup pesara pappu (moong dal)
* 1 cup jaggery
* 2 cups milk
* 1 tsp ghee (optional)
* 2 tbsp grated coconut (preferably fresh, if not frozen will do)
* 4/5 cardamom pods
* 1 tbsp cashew nuts (for garnish)

Preparation.
1. Pressure cook senaga pappu and pesara pappu together until soft (but not mushy).
2. In a pan, heat jaggery with a little water until the jaggery has melted.
3. Now add the boiled pappu to the jaggery and simmer for 5 minutes.
4. Crush the cardamom pods and add.
5. Add grated coconut into the mix and simmer for 5 minutes more.
6. Now add milk (NOTE: the milk should've been boiled and should be hot when adding to the jaggery-senagapappu combo. Cold milk might cause it to split). Mix well.
7. Roast cashews in ghee (optional) and add to the payasam.
8. Serve hot.