- Karamani (Cowgram) – 1 cup
- Jaggery powdered – 1 cup
- Honey – 2 tablespoon
- Mango pieces - 1 cup
- Papaya pieces – 1 cup
- Sapota (Chikoo) pieces – 1 cup
- Apple pieces – ½ cup
- Pomegranate pearls – 1 cup
Soak karamani in water over night or at least 6 to 7 hours. Wash and drain the water. Pressure cook for one to two whistles. Do not overcook. It should be cooked like for making sundal.
Drain the excess water and keep aside.
Add half cup water to the jaggery powder and bring to boil. Remove it and strain it. Put this jaggery syrup back into stove and make a thick syrup. Add cooked karamani and mix well. Keep the flame to low and stir continuously till the karamani and jiggery blends well. Remove and cool it.
In a big glass bowl put all the fruit pieces and add honey. Stir gently. Then add cooked jaggery-karamani and mix well.
Refrigerate at least for an hour and serve.
Tips: You can add any fruits available in the season.