Ingredients (1 cup= 250 ml)
1. Cherupayar/Green Gram – 1 cup
2. Water – 4 + 3/4 cups
3. Milk – 2 cups
4. Sarkara/Jaggery – 300 gms
5. Cashews – 7 or 8
6. Raisins – 1 1/2 tbsp
7. Coconut Slices – 2 tbsp
9. Butter/Ghee – 2 tbsp
10. Rice Flour – 1 tbsp
11. Cardamom Powder – 1/4-1/2 tsp
12. Cumin Powder – 1/4-1/2 tsp
13. Dry Ginger Powder – 1/4-3/4 tsp
14. Salt – 2 pinch
Preparation
Melt jaggerry with water, then strain it.Heat coconut oil in a pan, roast cashews and kismis and raisins separately, roast coconut pieces too, and keep aside.Cook green gram with water, then mash with a laddle, next add jaggerry juice, mix well, now add butter, once it melted add milk, boil it for 2 minutes, add rice flour,milk mix for thickness, stir well, next add masala powders, finally add cashews, coconut and rising.
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