Ingredients
| Quantity | Measure | Ingredients | Description |
| A | Little | Cardamom Powder | for taste |
| 50 | Grammes | Cashew Nuts | |
| 1 | Nos | Coconut | Cut the kernel in small pieces |
| 182 | Teacup | Dhal, Moong | |
| 3 | Tablespoon | Ghee | |
| A | Little | Jaggery | |
| 1 | Teacup | Milk | |
| 50 | Grammes | Raisins | |
| 1/2 | Teacup | Rice, Raw |
Method
Roast the moong dhal (before washing) till it becomes little light brown (it will starts giving out its aroma). Then soak rice and dhal separately for 10 minutes.
Thoroughly wash and keep it in cooker with the right amount of water (lesser is o.k.) and cook it separately (in two different containers).
Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jaggery and dissolve it in a little water and make a syrup. This is
done because sometimes jaggery has mud and stones. After the syrup is made, strain it through tea strainer.
Put the rice and dhal in a big vessel and add a cup of milk and cook it till all the milk gets absorbed. Add jaggery syrup and continue to cook till it too gets absorbed.
Add three big table spoons of ghee, powdered cardamom and continue cooking for a while. Add fried coconut, cashews and raisins.
Serve hot in separate cups topping with a spoon of ghee.
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