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+ servings





  • 1 cup Bengal gram (chana dal)
  • ½ cup jaggery
  • ¼ cup ghee
  • ¼ cup coconut dried or dessicated
  • 1 teaspoon cardamom powder
  • 2 tablespoon cashew
  • 2 tablespoon almond
  • 2 tablespoon raisins


  • 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


  • Make sure the lentil is completed cooked before adding to the jaggery
  • Don’t make the mixture too dry. It should have a creamy texture
  • You can add a teaspoon of poppy seeds along with coconut
  • You can use a pressure cooked to reduce the time to cook the lentil