Ingredients:
- Red small variety bean seed [or]
- Whole green gram dal } - 1/2kg
- Freshly grated coconut - 1/4 cup
- Powdered jaggery - 1 kg
- Cardamom powder - 1 tsp
- Fresh ghee - 2 tbl sp
Method:
Fry the whole dal in a kadai (preferably non-stick kadai) till nice aroma comes. Then soak the dal for minimum 3 to 4 hours. Then wash and pressure cook with enough water. After 4 whistle comes, remove from the gas and keep aside. Then heat jaggery with half cup water in deep bottom kadai. When it melts, strain through a strainer and reheat. When it thick syrup comes, add cooked dal and stir continuously. Cook till it becomes thick and allow all the moisture to evaporate. Finally add grated coconut, cardamom powder and ghee. Mix well and remove from the heat. When it comes into room temperature, transfer to a serving dish.
Note : Generally in South India, people make this dish for new born baby's barsa [Cradle Ceremony] as a prasad for Lakshmi Devi (Goddess) in Aadi (Shraavan) month.
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