1.    Set a pot of water to boil, add the green gram dal to it.
2.    When the dal is well cooked and most of the water has been absorbed add the syrup of jaggery.
3.    When the syrup begins to thicken, add the ghee and keep stirring it until it reduces to half the quantity.
4.    Now add the thin coconut milk sugar and salt continue stirring, meanwhile clean the roasted sago, cook it separately in it separately in a little water and add it to the payasam continue stirring, add the powdered spices, and the thick coconut milk when it begins to simmer remove from fire.
5.    If the payasam is too thick, dilute with a little thin coconut milk