Channa Dhal - 1 cup, soaked in Water for 3 hours and ground to fine powder
Ghee - 1/2 cup
Cashew
Coconut - 1/2 cup, grated
Jaggery - 2 cup
Cardamom powder - 1 tsp
Fry Cashew in a tbsp. of Ghee and keep aside.
Add Coconut gratings and fry for 2 minutes; remove for heat.
Add the Dhal powder along with 2 tbsp. Ghee and dry roast until all moisture evaporates. Transfer to a plate and allow to cool down.
In the same pan melt the Jaggery with 1/4 cup Water and make a thick syrup. To this syrup add Coconut, Dhal Powder and Cardamom along with 2 tbsp. Ghee. Stir continuously till all blends well and become thick. Add the remaining Ghee and keep stirring till it leaves the sides of the vessel. Slowly the mixture will crumble and begin to fall like Puttu.
Garnish with fried Cashew nuts.