Sabhudhana – ½ cup
Moong Daal – ½ cup
Powdered Jaggery – 1 cup
Milk – 1 cup
Cardamon powder – a pinch
Roasted cashews for garnishing
1. Pressure cook both sabhudhana and moong Daal
2. Add water to jaggery . Boil it until it dissolves and strain the syrup.
3. M ix the syrup and the cooked moong daal and jaggery.
4. Give a boil and add milk.
5. Garnish with Cashews.
This entry goes to EFM Sweets hosted by Srilekha.