1 cup bengal gram (kadala parippu)
5 cubes of jagerry
2 cups of coconut milk (1can)
A pinch of salt
1/2 tsp cardomom powder
Raisins/Almonds / Cashews / Coconut
Gently heat jaggery & water to make a thick syrup.
Strain it & keep aside.
Pressure cook bengal gram & blend it into smooth paste.
Heat ghee in a thick bottomed vessel.
Fry blended paste till light golden brown.
Stir in jaggery syrup & mix well.
Then add a cup coconut milk & stir well.
When it's reduced add the remaining coconut milk.
Stir for a while & remove from fire
Add a pinch of salt,cardomom powder.
Decorate with fried Raisins / Cashews / Coconut.
In Kerala, we used to decorate with roasted coconut pieces.