Ingredients:

• Poppy Seeds – 4 tbsp
• Cardamom seeds – 1/2 cup
• grated Coconut – 1/2 cup
• green gram (Moong) Dal – 1/2 cup
• Bengal Gram (Channa) Dal – 1/4 cup
• Jaggery powder – 1 cup
• Milk – 1 liter

Method:

1. Lightly roast the poppy seeds and cardamom seeds without oil or Ghee. Cool slightly and powder. Add grated coconut and grind to a smooth paste with a little milk.
2. In a thick bottomed pan, roast the green gram Dal over a low flame till pale brown. Add the Bengal gram Dal and two and a half cups of water. Cook till the Dals are soft.
3. Meanwhile, dissolve jaggery in 1 cup of water. Strain through thin cloth. Boil this liquid for 10 minutes and keep aside.
4. When the Dals are cooked add the jaggery syrup. When it starts boiling, add the ground paste. Simmer for 5 minutes. Add the milk, give one boil and remove from fire. Serve hot or cold.