It starts with a base of dal. Yes, this pudding is made from lentils. In a heavy pan or kadhai heat: 2 Tbs of unsalted butter

When the butter has melted, add in:1/4 cup of moong dal, 1 Tbs of chana dal .Saute them for about 2 minutes or so.

Add in:2 and 1/2 cups of boiling water.Partially cover the pot and let it all cook on a medium heat for about 35 minutes or until the dal is nice and tender.

Turn up the heat and pour in:1 cup of milk.Take the lid off and keep things cooking for another 5 minutes or so. Give it an occasional stir to make sure nothing sticks or burns.

Turn off the heat, let things cool a bit, and then using an immersion blender or regular blender, puree the dal and milk together.

Put the pan back on the fire and add in:1 cup of coconut milk,1/2 cup of light brown sugar or jaggery,1/4 tsp of ground cardamom,1 cup of milk, 2 tsp of cornstarch mixed with 2 Tbs of water or milk

Simmer it all together until it starts to thicken a bit and keep stirring in the meanwhile. It's going to come out as a thin, custard sort of pudding. Serve it in individual dishes or parfait glasses

How to make gluten free coconut pudding

This pudding is what's known in the South Indian kitchen as a payasam. Served warm, hot or cold. It's delicious any old way.