Wash and pressure cook the Bengal gram for 4 to 5 whistles.
Strain if any water is left and keep aside for cooling.
When the Bengal gram has cooled down, put that in a blender and make a nice powder.
In a pan, add powdered palm jaggery. Add powdered Bengal gram and mix well. Cook it until everything blends together.
Add salt, cardamom powder, dry ginger powder and cook for few more minutes. Add grated coconut and mix well. Keep this aside for cooling. Now the filling is ready.
Take water in a small bowl for dipping. Keep one wonton wrap in a plate. Place the filling in the centre of the wonton wrap. Fold the one side to cover the filling. This will make a half-circle.
Now boil water in a pan. When the water is hot enough, add the stuffed wonton wraps. Cook for 3 minutes or until the wonton wraps are floating on top of the water.
Take these wontons out of the water and keep them separated to prevent them from sticking to each other.
Meanwhile, boil milk in a pan. Add sugar and boil until it reduces in volume.
Now mix cornflour in 2 tbsp of water. Add the cornflour mixture into the milk and boil for 2 more minutes. Now the milk will be in a saucy consistency. Keep this aside for cooling.
Pour 2 tbsp of milk in a bowl. Place 3 or 4 wontons in the bowl. Pour 3 to 4 tbsp of milk on top of the wonton. Decorate with shredded almonds.
Serve chilled for more taste.