Ingredients:

Bengal gram dal- 2 cups
Jaggery - 2 cups
Fresh grated coconut -1 cup
Ghee - 1 cup
Cashew nuts - 10
Cardamom – 5 nos

Method:

Soak the bengal gram dhal for two to three hours.
Wash and drain the excess water.
Grind the soaked dhal into fine paste.
In a heavy bottomed kadai, pour half cup ghee and add the dhal paste.
Fry this on a medium flame till the water evaborates and you get a nice aroma.
Powder the jaggery and add to the fried dhal.
Stir continuously till the mixture is non sticky to touch.
Fry the coconut & cashew nuts separately in a little ghee.
Powder cardamom and add all these to the mixture along with the remaining ghee.
Mix thoroughly.