|Bengal gram (Kadalapparippu)||250 gram|
|Coconut milk (first)||250 ml|
|Coconut milk (second)||250 ml|
|Coconut milk (third)||500 ml|
|Dry ginger (chukk)||5 gram|
Prepare three coconut milk from 1/2 piece of coconut and keep aside.
Chop the remaining coconut into small pieces and roast it in ghee.
Boil 500ml water, add bengal gram and cook well. Crush the cooked dhal and continue cooking until dry.
When it is dry, add two tablespoon ghee and continue to stir for 2-3 minutes.
Boil 500ml water, add jaggery. Stir until jaggery is completely dissolved and filter it.
Add the above to the cooked dhal and stir well.
Once the water is absorbed, add the third coconut milk.
Stir continuously until the water is absorbed. Now add the second coconut milk.
Stir continuously until the water is absorbed. Now add the third coconut milk.
This time dont allow it to boil. When it is hot and just about to boil remove from fire.
Add cardamom powder, dry ginger powder and roasted coconut.
Add sugar, mix well and serve hot.