Tuesday, April 10, 2012



Bengal Gram (Channa Dal) - 1 cup
Jaggery, powdered - 1 1/4 cups (adjust according to taste)
Milk - 1 1/2 cups
Grated Coconut - 1/4 cup
Poppy Seeds - 1 tbsp
Cloves - 4
Cashew Nuts - 10
Raisins - 10
Ghee - 1/2 cup


  1. Pressure cook bengal gram with 3 cups of water until bengal gram is soft.
  2. Boil jaggery with 1/2 cup water to prepare a syrup. Pass this syrup through a fine strainer to remove any unwanted particles.
  3. Dry roast coconut, cloves and poppy seeds separately. Let them cool and powder together.
  4. Strain out any excess water from cooked bengal gram.
  5. Take a thick bottomed pan, add jaggery syrup and cooked bengal gram.
  6. Cook until the syrup starts boiling.
  7. Add milk and continue to cook it on low flame until it thickens.
  8. Add powdered coconut, cloves and poppy seeds. Mix well.
  9. Roast cashew nuts and raisins with ghee and pour into cooking bengal gram. Mix well.
  10. Serve hot with ghee.


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!