Coconut sweet dal

Coconut Sweet Dal Photo: A. Muralitharan  


This sweet dish is a traditional festival offering and a Madhwa specialty

Rich in proteins and iron content, this sweet is more healthy than indulgent

What you need:

Bengal Gram : one cup

Jaggery : 1.5 cups

Grated coconut: one cup

Ghee: 50 grams

Cardamom : 4-5 nos

Cashew nuts: 10-12 nos

Dry grapes: 12-15 nos

Cloves: 4-5 nos

Raw camphor: a pinch

Cooking Instructions:

To a wide-bottomed pan add ghee, boiled bengal gram, jaggery, grated coconut, cardamom and raw camphor. Mix without mashing and remove from heat. Garnish with cashews, dry grapes and cloves roasted in ghee. Serve hot.

K.V. Sharada, a homemaker, is an expert at the kitchen as well as on her sewing machine. Andhra and Madhwa cusines are her specialty.

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Printable version | Dec 12, 2017 8:37:27 PM |