Measure black eyed peas. Dry roast them in low flame until nutty aroma comes. Then wash and Soak the black eyed peas in water overnight or at least 7 hours. .

Method:

After soaking, pressure cook it for 4-5 whistles in medium flame. Make sure the black eyed peas don't become mushy. Open the cooker once pressure released by itself. Set aside.

Take jaggery powder in a pan with water till it immersed level. Heat it until it dissolves completely. (If using jaggery with impurities, Strain the jaggery water using a strainer to remove the impurities present in jaggery)

Then start reheating the jaggery water in a pan with medium flame. Once its slightly thick, add the pressure cooked black eyed peas along with a pinch of salt & cardamom powder. Mix slowly.

Add in grated coconut followed by ghee.

Mix it till becomes dry and all jaggery is absorbed. Switch off the flame once done.