Ingredients​
| Bengal Gram dhal | ¼ Cup |
| Green gram dhal | ¼ Cup |
| Kesar colour | 2 Pinches |
| Grated Jaggery | ¾ Cup |
| Cardamom Powder | ¼ tsp. |
| Salt | a pinch |
| Ghee | 2 Tbl.sps. |
| Broken Cashwnuts | according to taste. |
Methods
- Dry roast dhals separately until golden brown in colour.
- Soak them together in water for one hour.
- Grind to a coarse paste.
- Mix little water, Kesar colour, salt, Gingelli Oil and half of the ghee with that paste.
- Stir fry in Kadai in medium flame until mixture turns glossy and cooked properly.
- Pour enough water on grated jaggery and heat in a broad kadai.
- Strain through a fine mesh filter when it is dissolved completely.
- Wash the vessel and pour it back in that same kadai.
- Boil until soft ball consistency is reached.
- Add the fried dhal dough, cardamom powder and stir until mixture turns dry.
- Fry Cashewnuts in ghee and add it at the end.