Green Gram – 1/2 cup, soaked overnight, pressure cooked for 2 whistles, drained
Jaggery – 1/2 cup, powdered
Coconut gratings – 3 tbsp.
Cardamom Powder – a pinch
Put the Jaggery in a vessel and add half cup Water and bring to boil.
When it starts boiling, reduce the heat and add the cooked Moong dhal and stir well. Stir continuously till all the Jaggery syrup and the Dhal blends well.
Stir in Cardamom powder, Coconut gratings and mix well.
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