Add jaggery and 1/2 cup water to a pan, melt it on a low heat without burning. Filter the syrup and boil it for 2 to 3 minutes or till it becomes thick. Cool this completely.
If using sabudana, soak them in water as needed. Some need long soaking time.
How to make pesara pappu payasam
Wash chana dal and cook with 1 & 1/2 cup water until half done.
Add milk, sago and cook till the sago and dal are fully cooked.
Add cardamom powder, cooled jaggery syrup and coconut. Mix well and turn off the heat. Do not cook any longer as it can curdle the payasam.