Ingredients:

• 1 cup – jaggery.
• 1.5 litres – milk.
• 1.5 cups – water to pressure cook dal.
• 1.25 cups – water to prepare Jaggery syrup.
• 3/4 cup – split yellow moong dal.
• 1/2 tsp – Cardamom powder.
• 2 tbsp – cashew nuts.
• 1 tbsp – raisins.
• 1 tbsp – ghee.

Method:

1. Heat ghee, roast cashew nuts and raisins till brown. Remove from pan and keep aside.
2. In the same pan, add the moong dal and roast it till a nice aroma emanates and it turns a light brown shade.
3. Remove from pan and pressure cook the dal till soft.
4. In a vessel, boil jaggery in water till it melts. Remove scum.
5. In a heavy bottomed vessel, boil milk, stirring once in a while.
6. Add the cooked mushy dal to the milk and mix well.
7. Add jaggery syrup and keep stirring on low flame till well-blended.
8. Add the cardamom powder, cashew nuts and raisins.
9. Serve warm or chilled.

Recipe courtesy of Farzana