Moong dal / Paasi paruppu - 1 cup
Jaggery (Powdered) - 1 cup
Milk - 1/2 cup
Cardamom powder - 1/2 teaspoon
Cashews - 8 to 10
Raisins - few
Ghee - 2 teaspoons
Coconut grated - 1 tablespoon (optional)
Fry the cashews and raisins in the ghee until the cashews turn golden brown and the raisins plump up. Set them aside.
In the same pan, add a little more ghee and fry the moong dal until it turns slight brown. Take care it does not burn. You can even dry roast the dal without the ghee.
In a heavy bottomed vessel, melt the jaggery . Add little water if necessary. Once it comes to a boil, remove the scum formed on top.
In a pressure cooker or a heavy bottomed vessel, add the dal, milk and water if needed and cook for about three whistles. Once done, mash the dal well. You can mash it into a smooth paste or if you like some of it to bite into, mash slightly. Add the melted jaggery to it and stir. Simmer for about two minutes, until everything combines together. Add a little milk if you want a thinner consistency.
Finnaly garnish with the fried cashews and raisins. You can also add a tablespoon of grated coconut while garnishing.
Serve warm or cold.