Soak 1 cup sabudana in water for 30 mins.
Pressure cook the chana daal with 2 cups of water on low flame for 4-5 whistle
Once the pressure cooker is cooled down, smash the daal and start the flame.
In cooker add soaked sabudana and 1 cup milk and let the sabudana cook.
After the mixture thickens add remaining milk, jaggery and cardamom powder along with kesar.
Let the mixture cook, if necessary add milk for cooking.
Serve paaysam with fresh coconut
Option we can add dry fruits
