- Bengal gram dal- 1 cup
- Jaggery – 1 cup
- Fresh grated coconut -1/2 cup
- Ghee – 1/2 cup
- Cashew nuts – few
- Cardamom – 4 nos
- Dry fry Bengal Gram Dhal till it turns light brown. Pour enough boiling water and soak it for two to three hours.
- Wash and drain the excess water. Grind the soaked dhal into fine paste.
- In a heavy bottomed kadai, pour half of the ghee and add the dhal paste. Fry this on a medium flame till the water evaborates and you get a nice aroma.
- Meantime, put the jaggery powder in a thick bottomed vessel and add 1/4 cup water and make a thick syrup.
- Then, gradually add the fried dhal keeping the flame to low. Stir continuously adding remaining ghee till it breaks down to small pieces and soft.
- Fry the coconut and cashew nuts separately in a little ghee. Powder cardamom and add all these to the mixture along with the remaining ghee. Mix thoroughly.
If you do not want to use more ghee, then soak bengal gram dhal for 3 to 4 hours and grind it coarsely. Steam it for 10 to 15 minutes. When it is cooled down, break it into small pieces and put it in a mixie and run just for two to three rounds. Make thick sugar syrup and add the dhal mixture, coconut gratings, cardamom, cashew nuts and little ghee and mix it well.