Dry roast Gram dal and moong day separately

Pressure cook Sago separately

Pressure cook both dals together in a pan

Once dals are cooked, mash it with masher coarsely

Add cooked Sago

Add Jaggery to it. let it dissolve and then boil for another 5 Minutes. Stir it to avoid sticking on pan (Note: Jaggery should be Paagu vellam. Add it according to your taste. I want it too sweet so added 2 cups)

Add coconut milk.(If using the milk prepared at home, add 2 am pal first and then 1 am pal)

Add Cardamom powder and mix well.

Switch off the stove. Don't cook too much after adding coconut milk

For Tempering: Add ghee in a fry pan. Add chopped coconut and fry till golden brown. Add to Payasam. Add ghee in the same pan and fry cashews and add to Payasam.

Now Kadala Pradaman is ready. Serve it hot. If you feel it as too thick, you can dilute with room temperature or chilled milk.