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
