Ingredients:

• 1/4 kg – Bengal Gram
• 150 g – Jaggery
• 2 tsps – Poppy Seeds
• 50 g – dry Coconut powder
• 4 – Cardamoms
• 4 tsps – Ghee
• Fried cashews, Almonds and Raisins for garnishing

Method:

1. Pressure cook Bengal gram with 250 ml water.
2. Add a little water to jaggery. Let it boil for 8 mins.
3. To this add poppy seeds (fried for 2 mins), dry coconut, cardamom powder and ghee.
4. Add cooked Bengal gram. Stir well for 5 mins on low flame.
5. Garnish with nuts and raisins.

Recipe courtesy of Parimala