Soak the green gram in a bowl containing 4 cups of water overnight.
Drain the water next day, add 4 cups of fresh water and steam cook them for 2 whistles. Drain the water and set them aside.
Heat a saucepan with 2 cups water. Bring it to boil and add the crushed cardamons and finely grated jaggery. Stir it to dissolve them completely.
Once they begin to get syrupy about 30 minutes, add the cooked green gram and give it a complete mix.
Add a pinch of salt to enhance the sweetness of jaggery. Serve warm in a bowl.