coconut milk-1 cup
oil- 1/2 cup- 3/4cup
Soak chickpea for 8 hrs, grind well, then strain this well, add required water, rest for 1 1/2 hrs, then remove the water from starch , add this to a pan, melt jaggerry and add into chickpea puree, then add coconut milk, cook this mix and stir continously, add cardamom, then add oil frequently until it become non sticky and thick, then add cashews and mix well, transfer to a container and allow it to cool before cutting it.
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