Take bengal gram in a bowl, rinse it well with water and pressure cook it until very soft.

Meanwhile add grated coconut to a mixer along with a cup of water. Grind this to fine puree and pour it over strainer. Squeeze it to extract coconut milk. I have used 1 cup of coconut milk here.

Next in a pan, add tapioca and 1/2 cup of water. Cook it in medium flame till the tapioca gets cooked. It may hardly take 10 minutes.

Next in a cooking vessel add jaggery and little water. Cook it in medium flame till the jaggery dissolves completely.

When jaggery syrup is boiling, include cooked bengal gram. Let these lentils get cooked in jaggery syrup for few minutes.

Next include cooked tapioca and give a nice mix. Continue cooking for few more minutes.

Next include coconut milk and cook for few seconds. Switch off the flame.

Finally include cardamom powder and ghee roasted cashews plus raisins.

Drool-worthy chana dal payasa is ready to serve. Yummy and easy dessert to relish.

The (chana dal) bengal gram should be cooked till soft. Ensure this.

You can use store bought coconut milk too instead of home made one.

Tapioca helps the payasa to get desired consistency. otherwise it becomes runny.

This dessert doesn't thicken with time. So adjust consistency while preparing itself.