A traditional South Indian dessert
Dry roast the gram till golden brown and it gives off an aroma. Set aside to cool. Take coconut milk extract and set aside.
Heat ghee and roast cashews and raisin and set aside.
Then pressure cook the gram (with 1/2 cup of water) for four whistles and keep aside. It should be squishy enough to mash. Mash it.
In hot water, immerse powdered jaggery and crush well and filter to remove impurities and keep it ready.
Take a wide bottomed pan, add the cooked gram, and the filtered jaggery syrup and milk. Let cook for three to five minutes. Then add coconut milk, cardamom powder — give a quick stir.
Bring to a boil and turn off the heat. Add ghee, roasted cashews and serve hot or cold.
What you need
Green gram : 1 cup
Jaggery dissolved in water: 1/2 cup
Milk: 1/2 cup
Coconut milk: 1/4 cup
Cardamom: 1 tsp
Ghee: 1 tsp
Cashews, raisins: 1 tsp each