Punjabi Besan Payasam

Dry roast the Kala Chana for a couple minutes on medium heat

Let it cool

Grind it into as fine as possible

I like a slightly coarse texture

Grind the dates, jaggery and 1 cup of milk into a fine paste and set aside

In a heated sauce pan, add butter and roast the Kala Chana Powder for a few seconds

Add 1 1/2 cup of milk and keep stirring while it cooks

Pour the dates mixture and let it cook for a few minutes

Add the chopped nuts and cardamom powder

Adjust the consistency as needed

Remove from heat and serve it warm of cold for a delightful payasam