Ingredients
1/2 cup broken wheat/ daliya/ godhi nuchchu
1/4 cup chana dal
1 coconut gratings (use only white part)
1 cup jaggery or according to your taste
3 tsp ghee
3 tbsp cashew bits
2 tbsp kishmish/raisins
2 tsp cardamom powder
Some Kesar/ saffron strands
Procedure
In a pan roast daliya and chana dal with 2 tsp ghee till a nice aroma comes
Cook roasted dal and daliya in cooker with 2.5 cups water for -4 whistles or till it becomes soft and well cooked
Blend the coconut scrapings in a mixer adding half a cup of water, once it becomes fine paste pass it through a strainer and squeeze the first extract
Transfer the squeezed coconut again to the mixer and grind with some water and pass it through the strainer to get the second extract
Transfer the cooked daily and dal in a thick bottomed vessel. add the jaggery, once the jaggery melts, add the second extract of the coconut milk and boil well
Now add the first extract and give a quick boil and switch off the gas
Add cashew and raisins roasted in ghee and finish with adding cardamom powder.
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