Thursday, March 18, 2010


1 cup bengal gram /chana dal
15 cashews
1 cup grated jaggery
1 cup coconut
2 tbsp rice, soaked in water
1/2 tsp cardamom powder

Pressure cook dal and cashew nut, just cooked till soft.
Grind coconut with rice to a smooth paste and use a sieve to strain and get milk.
In a heavy bottomed pot, add cooked dal, jaggery, cardamom powder and coconut milk. Bring to a boil over moderate heat. Serve hot.

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