Thaw the puff pastry sheets in fridge overnight or at room temperature for 4-6 hours
Cook the channa dahl in pressure cooker with 4 cups water for 6 whistles. Remove from heat and let it cool to room temperature
Mix jaggery or coconut palm sugar with 1/2 cup water and bring it to a rolling boil. Sprinkle cardamom powder and stir well to combine.
Once chana dahl is cooled to room temperature, remove excess water and grind the boiled chana dahl into a smooth paste
Transfer the lentil paste into boiling jaggery mixture and add coconut. Keep adding coconut until the mixture thickens and rolls into a dough. Remove from heat and let it cool.
Pre-heat the oven to 425F.
Sprinkle the working surface with little flour. To make tart, remove the puff pastry sheet from the package and roll them out into a rectangle. Using fingers, seal the edges by forming a rim and prick the center of the puff pastry about 10-15 times with a fork. Smear the puranam (above made lentil filling) and drizzle ghee as desired. Bake for 15-18 minutes until the puff pastry is golden brown.
For the puffs, cut small squares of the puff pasty. Place a teaspoon of the lentil filling in the center and cover it with puff pastry so it looks like a money bag. Smear ghee on top and bake for 15 minutes until they turn golden brown. Serve hot.