- Green Gram (Moong) – 1/2 cup
- Jaggery Powdered – 1/2 cup
- Coconut gratings – 2 to 3 tablespoons
- Cardamom Powder – a pinch
- In a kadai put the green gram (Moong) and dry fry till its colour changes slightly and nice aroma comes out. Soak the fried gram in water for 6 hours or leave it over night.
- Wash the soaked gram and cook it in a pressure cooker for one or two whistles. Or cook it in open vessel till it is soft. (I prefer cooking this in an open vessel to ensure that it is not overcooked and become mushy). Drain the excess water and keep the cooked moong aside.
- Put the jaggery in a vessel and add half cup water and bring to boil. Remove and strain it. Put the strained jaggery water in a pan and allow to boil. When it starts boiling with bubbles, reduce the heat and add the cooked moong and stir well. Stir continuously till all the jaggery water and moong blends well. Add cardamom powder, coconut gratings and mix it well. Remove from stove.