Ingredients:

• 200 g – fresh coconut, grated
• 2 tbsp – clarified Butter (ghee)
• 6 cups – fresh Milk
• 100 g – mung beans
• 1 cup – water
• 150 g – Sugar
• 1 tsp – Cardamom powder
• To garnish:
• 2 – cashew nuts, roasted
• 20 – pistachio, slivered
• grated Coconut (optional)

Method:

1. Reserve 2-3 tablespoons of the grated coconut for the garnish.
2. Roast the cashew nuts in a non-stick fry pan or kadhai without oil until brown.
3. Stir fry constantly as they will burn easily.
4. Reserve for the garnish.
5. Wash the mung beans in running water and pat dry.
6. Heat clarified butter to a medium heat in a non-stick frying pan or handi until light brown.
7. Add the mung beans and toss them in the butter until they are a silvery colour (about 3 minutes).
8. Add water and bring to the boil.
9. Reduce to low heat and simmer until mung beans are tender and the liquid almost absorbed.
10. Add milk and bring to the boil, then simmer until reduced to half, stirring all the time.
11. Add the sugar and cardamom, stir and simmer for 5 minutes.
12. Now add the grated coconut and stir for one minute.
13. Remove from heat.
14. Pour into small serving bowls or a large one. Garnish with roasted cashew nuts and reserved grated coconut.
15. Serve hot.