Saturday, August 17, 2013



Yellow Split Green Gram (Moong dal) - 1 cup
Fresh Coconut, grated - 1/2 cup
Sugar - 1 1/2 cups
Cardamom Powder - 1 tsp
Salt - a pinch
Ghee - 1 tbsp
Oil for deep frying


  1. Soak moong dal in water for an hour or two.
  2. Strain out the water.
  3. Spread a clean cotton cloth on a platform or you can use a greased plate.
  4. Grease a spatula and keep aside.
  5. Blend soaked moong dal and grated coconut into a fine paste. Add very little water if required.
  6. Heat ghee in a pan.
  7. Add cashew nuts, blended moong dal mixture, sugar and salt.
  8. Stir the mixture continuously until it forms a lump.
  9. Transfer the mixture onto the cotton cloth and spread it evenly using the greased spatula, to form a layer of 1/4 inch thickness.
  10. Let this layer cool down completely.
  11. Cut this into square or diamond-shaped pieces using a knife.
  12. Heat oil in a pan.
  13. Set the flame to medium, drop 2-3 prepared pieces. Fry both sides until golden brown.
  14. Remove from oil and place them on absorbent paper.
  15. Serve hot or at room temperature.
  16. Once cooled to room temperature, you are store them in air-tight container for 2-3 days.


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