Thengai Thirattupaal

Coconut gratings – 1 cup

Jaggery powdered – 1 cup

Moong Dal (Payatham Paruppu) – 1/4 cup

Ghee – 2 to 3 tablespoons

Cardamom Powder – 1/2 teaspoon

Cashew Nuts – few

In a kadai put the moong dal and dry fry till it becomes light brown. Remove and allow to cool.

Same kadai put little ghee and fry the cashew nuts and keep it aside.

Put the fried dal in a mixie jar and grind it to a fine powder.

Add coconut gratings to the dal powder and grind it again to a smooth paste adding required water.

Add half cup water to the jaggery powder and bring to boil. Once jaggery melted completely, remove and strain it. No need to wait for syrup stage.

In a thick kadai/pan put the coconut dal paste and keep the flame to minimum. Stir continuously till it is slightly thick.

Add jaggery water and mix it thoroughly.

Cook it on low flame stirring continuously till it blends well with the jaggery.

Add cardamom powder and one or two teaspoons of ghee and mix it well.

Add fried cashew nuts and remaining ghee and mix it once again.

When it is thick and not sticking to touch, remove and transfer to another bowl.