Wash the chana dal and soak for 1 hour. Rinse it thoroughly, add fresh water and boil until it’s completely cooked, but not mushy

Strain the lentil and completely remove the water. Lightly mash some of the lentils, making sure most of it still holds its shape

Crush the jaggery and soak it in very little water. This will help the jaggery to melt

In a thick bottom vessel, add 1 tablespoon ghee. Fry the nuts and raisins until golden and set aside

Now in the same vessel, add the jaggery along with the water and boil until the jaggery is completely dissolved

Add the mashed lentil and bring it to boil. Simmer for 2-3 minutes and add the coconut and ghee

Boil stirring continuously until the ghee separates, approximately 15-20 minutes

Add the cardamom powder and mix well

Garnish with coconut and fried nuts and raisins. Serve hot