INGREDIENTS
GRAM DAL- 1 CUP
JAGGERY- 1 1/2 CUP
COCONUT MILK-2 CUPS (FIRST MILK)
CARDOMOM - 7-8
CASHEW NUTS- 10-12 ( Roast cashew nuts in ghee)
COCONUT PIECES- 1/2 CUP( Roast the pieces in ghee)
METHOD-
Soak gram dal for one hour to soften it. Then pressure cook soaked gram dal for two whistles. Take care not to make it mushy. Dilute jaggery and strain to remove impurities. In a pan heat jaggery syrup.Transfer the pressure cooked dal to the jaggery syrup and boil till the syrup slightly thickens. Using a ladle press the lentil so that it blends well with the syrup. Add coconut milk and boil for few minutes and switch off.Add cardamom powder,roasted coconut pieces, roasted cashew nuts and mix well.
GRAM DAL- 1 CUP
JAGGERY- 1 1/2 CUP
COCONUT MILK-2 CUPS (FIRST MILK)
CARDOMOM - 7-8
CASHEW NUTS- 10-12 ( Roast cashew nuts in ghee)
COCONUT PIECES- 1/2 CUP( Roast the pieces in ghee)
METHOD-
Soak gram dal for one hour to soften it. Then pressure cook soaked gram dal for two whistles. Take care not to make it mushy. Dilute jaggery and strain to remove impurities. In a pan heat jaggery syrup.Transfer the pressure cooked dal to the jaggery syrup and boil till the syrup slightly thickens. Using a ladle press the lentil so that it blends well with the syrup. Add coconut milk and boil for few minutes and switch off.Add cardamom powder,roasted coconut pieces, roasted cashew nuts and mix well.
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