Add jaggery and ½ cup water to a pan, melt it on a low heat without burning. Filter the syrup and boil it for 2 to 3 minutes or till it becomes thick. Cool this completely.
Soak sabudana in water until needed.
Wash chana dal and cook with 1 & ½ cup water until half done.
Add milk, soaked sabudana and cook till the sabudana and dal are fully cooked.
Turn off the stove. Add cardamom powder, cooled jaggery syrup and coconut. Mix well and do not cook any longer as it can curdle the payasam.
Fry nuts in ghee and add to the channa dal sabudana kheer.