What you need
1/2 cup Moong dal [Pressure cooked till soft]
To Grind
1 tablespoon Gasgase/Cuscus seed [Sautéed dry]
1/4 cup fresh coconut
4 - 5 tablespoon of Jaggery
Pinch of Elaichi powder
For Dry-Fruit Tempering
1 teaspoon of Ghee
3 - 4 Cashews [Cut to four pieces]
4 - 5 Raisins
How to make it
- Grind all the ingredients to smooth paste.
- In a heavy bottom pan, add the cooked moong dal, and ground paste. Adjust water accordingly.
- Add in Jaggery according to the taste.
- Once it starts boiling, add in the elaichi powder.
- Switch off the flame and mix well after adding the Dry-Fruit tempering.