Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Large | Coconut | Extract thick and thin juice |
| 1 | Teacup | Dhal, Chana | cook and add to batter |
| 250 | Grammes | Jaggery | mix to batter |
| As Required | Salt | to taste add to batter | |
| 1/2 | Teacup | Flour, Maida - (Refined) | For batter |
| 4 | Nos | Eggs | Mix with batter |
| 3 | Tablespoon | Almonds | blanched and sliced |
| 3 | Tablespoon | Plums | Picked and cleaned |
| 1 | Pinch | Cardamom Powder | add |
| 2 | Tablespoon | Ghee | top it up |
Method
Grind the coconut and take the thick and thin juice. Wash the dhal and boil it in two to three cups of thin coconut juice. Thecoconut juice must be 1 inch above the dhal. Stir frequently, if is dry, either add more thin juice or water. When soft, add scraped or powdered jaggery, and a little salt to taste. When the jaggery is dissolved keep it down from the stove.
Make a batter of flour, the thick coconut juice and break the eggs and pour the yolks in it. Mix well. Add this mixture with the almonds, plums etc to the cooked dhal and blend by stirring well.
Pour in a buttered dish, top it up with 2 spoons of good ghee or butter and bake for half an hour till it is firm.
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