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  • 1 cup moong dal
  • 1 cup jaggery grated
  • 1/2 cup milk
  • 1/4 teaspoon cardamom powder
  • 6 cashewnut
  • 1/2 teaspoon ghee
  • water


  1. Take a thick bottomed vessel and boil about three-fourth litre of water. When the water boils, wash the moong dal and put into it. Let cook by closing a lid half- open. Adjust the water acccordingly, the required consistency is medium.

  2. When cooked, add the jaggery and milk and let boil for sometime. Roast the cashews in ghee and put into it.Lastly, add cardamom powder and serve.