Pazham & Kadala Parippu Payasam

1/2 cup kadala parippu (Splitted Bengal Gram)
2 cloves
2 plantains (half ripe)

 1 tbsp rice flour
6 cubes of jagerry 
2 cups of coconut milk
A pinch of salt
1/4 tsp cardomom powder
1/4 tsp ginger powder

Wash & cook gram. 
Peel the plantains & cut in chunks.
Cook in a cup of water with cloves.
When cooked, separate the plantain pieces & water.
Mix flour with drained water without any lumps.
Gently heat jaggery & water to make a thick syrup.
Strain it & keep aside.
Boil the strained jagerry syrup with flour mixture.
Stir for a while on medium heat.
When thick, add cooked plantain pieces & cooked gram. 
Stir for a while & then add coconut milk. 
Add a pinch of salt,cardomom powder & ginger powder.
Just swirl the pan & remove from fire.