Ingredients:
Bengal gram/channa dal /Kadalai paruppu - 1/4 cup
Jaggery - 1/3 cup heaped
Milk -2 1/4 cups
Cashew nuts -10
Cardamom powder - 1/4 tsp
Coconut bits - 1 tbsp
Graded coconut - 1 tbsp
Preparation Method:
Soak cashew nuts in boiling water for 20 minutes.Pressure cook channa dal for 3 whistles with very less water. Dal should not be mushy.Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities.Fry coconut pieces and graded coconut in ghee separately. Keep aside.Keep 1 tsp of cooked channa dal aside and grind the remaining channa dal with cashew nuts to a slightly coarse paste.Bring jaggery to boil and add the grounded channa+cashew nut paste to it. Mix well so that there are no lumps. Switch off the flame.(No need to prepare jaggery syrup) Add 2 1/4 cups of hot milk, cardamom powder, 1 tsp cooked channa dal and fried grated coconut.Garnish with fried coconut bits
Bengal gram/channa dal /Kadalai paruppu - 1/4 cup
Jaggery - 1/3 cup heaped
Milk -2 1/4 cups
Cashew nuts -10
Cardamom powder - 1/4 tsp
Coconut bits - 1 tbsp
Graded coconut - 1 tbsp
Preparation Method:
Soak cashew nuts in boiling water for 20 minutes.Pressure cook channa dal for 3 whistles with very less water. Dal should not be mushy.Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities.Fry coconut pieces and graded coconut in ghee separately. Keep aside.Keep 1 tsp of cooked channa dal aside and grind the remaining channa dal with cashew nuts to a slightly coarse paste.Bring jaggery to boil and add the grounded channa+cashew nut paste to it. Mix well so that there are no lumps. Switch off the flame.(No need to prepare jaggery syrup) Add 2 1/4 cups of hot milk, cardamom powder, 1 tsp cooked channa dal and fried grated coconut.Garnish with fried coconut bits
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