Ingredients

¼ Cup Moong Dhall (Green gram dhall)

½ Cup Raw Rice

2¼  Cup Water

2 Cups Brown Jaggery

1 Tbsp Water

1 Tbsp Ghee (Clarified Butter)

1 Tbsp Cashews

1 Tbsp Raisins

1 Pinch Cardomom Powder

1.   In a kadai (Frying pan) dry roast moong dhall for 5minutes in medium flame.

2.   Remove, Add and wash in water twice.  Add 2¼  Cups of Water.

3.   Cook for 10 minutes in a pressure cooker

4.   In a spacepan melt jaggery and water in a medium flame. When it boils remove from fire and filter if necessary.

5.   In a pan, heat ghee and fry cashew nuts and raisins

6.   Add cooked dhall+rice and the filtered jiggery sauce-syrup

7.   Add cardamom and cook till well blended

8.   Remove from fire.

Serves three people.