Soak the split chickpeas for about an hour
Drain them and throw them in an Instant pot with around 3 cups of water and press the bean button. Or 15 mins on high pressure in an electric pressure cooker. Cook for 8 - 9 whistles if you're using a stovetop pressure cooker.
While that's cooking soak some sago or tapioca pearls. Sago pearls are made with starch that's derived from palm while the latter is made with starch from tapioca. Traditionally sago or chowari is used but both works really well.
Gather your cashews and raisins. Feel free to add more or less according to your preference.
Heat oil in a pan and roast the sliced coconut pieces on low.
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Roast the cashews and raisins on low. Stirring constantly, making sure they don't burn. Turn off the heat when the raisins balloon up and the cashews are golden.
Mash the cooked split chickpeas with the back of a spoon or with a potato masher.
Press the saute button on your instant pot or pressure cooker; medium heat if it's a stovetop pressure cooker. Mix in coconut sugar, coconut milk, ginger powder, cardamons, and sago. Continue to cook for a few minutes, stirring occasionally until it reaches the consistency you prefer. Bear in mind that it thickens as it cools down.
Now turn off the heat and mix in the roasted coconut, cashews, raisins, and a pinch of salt. Enjoy hot or cold!
