This year, for Makara Sankranthi , I decided to make this sweet as it is a family favorite. Apart from being delicious, it is very easy to make and can be prepared at a short notice.
So here is how you too can prepare this tasty sweet...
Source : Udupi cuisine by U.B.Rajalakshmi
- Bengal Gram Dal (Chana dal) : 1 cup
- Powdered Jaggery : 1 cup
- Clarified butter / Ghee : 1/4 cup +1 tsp
- Freshly grated coconut : 1/4 cup (If using frozen kind, thaw before use)
- Raisins : 8
- Cashews : 8 (whole or you can break into small pieces)
- Cardamom powder : 1/4 tsp
- Sliced blanched almonds : 1 tbsp
- Pinch of salt.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Wash the dal and pressure cook the dal in 2.5 cups of water. Once cooked, drain the extra water.
- Heat the cooked dal and jaggery on medium heat until it turns semi dry by stirring continuously.
- In a different pan, heat 1 tsp of ghee, and fry the cashews and raisins and keep it aside.
- Once the dal and jaggery attains a semi dry texture, add the grated coconut, 1/4 cup ghee, cardamom powder , blanched almond slices and fried cashews - raisins mixture.
- Heat for another 5-7 minutes on low and then turn off the heat.
- Serve hot or at room temperature.
- Use the drained dal water in soups or for making roti dough.
- Instead of using fresh coconut , you can use chopped dry coconut (copra). Fry them in a tsp of ghee before adding to the dish.
- Instead of pressure cooking the dal, you can directly cook them on the stove. But it will take much longer to cook.
- Adjust the quantity of sweetness and ghee as per your taste.