| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 cups coconut milk 2nd and 3rd extract
- 1 cup coconut milk 1st extract
- 1 tsp Cardamom Powder
- 1/2 cup Dates Palm Jaggery grated
- 1/2 cup Bengal Gram/ Chana Dal soaked
- 1/2 cup Sago / Tapioca Pearls / Saboodana soaked
- 2 tbsp Fresh Coconut thin sliced
- 2 tbsp Fresh Coconut grated
- fried cashews and raisins optional
Ingredients
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Instructions
- Soak grated jaggery in 1/2 cup water for 30 mins and then strain it. Discard the impurities and collect the jaggery water.
- Boil 1st and 2nd extract of coconut milk in a thick bottomed pan and add cardamom powder.
- When the milk starts boiling, reduce the flames and add soaked chana dal in it and cook till dal softens.
- Now add soaked saboodana and stir well. Cook for another few minutes till saboodana looks transparent and cooked.
- Now add coconut flakes/ sliced coconut and liquid jaggery. You can adjust the jaggery as per the sweetness needed.
- Cook in low heat for another few minutes and then add 1st extract of coconut milk that is thick, stir well and turn off the gas.
- Add fried raisins and cashews if needed or else simply garnish it with some grated coconut and serve warm or chilled.
Recipe Notes
If you liked this festival dessert recipe, then try making at home in couple of your special occasions and collect accolades from your friends and family. Do share your feedback with me in comments below.
Love : Shaheen
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