Ingredients:-

• Chana dal (Bengal Gram dal ), – 1/2 cup
• Rice flour – 2 tbsp.
• Coconut gratings –  2 cups
• Jaggery grated – 1 cup, or as per taste
• Tender cashew nuts – 10-15
• Raisins – 1 tbsp.
• Cardamom powder – 1/2 tsp
• Ghee, a little for roasting raisins

Method:-

1. Soak tender cashew nuts for a couple of hours. Peel and break into halves. 
2. Cook them and keep aside. 
3. In a kadai, over medium heat, dry roast the chana dal, until it gives off an aroma 
4. Wash the roasted chana dal and cook it in a pressure cooker till it is soft, but not mushy. 
5. In a mixer, grind the coconut gratings and extract the thick milk. Keep aside. 
6. Grind the coconut gratings once again, adding a little water, to extract the thin milk. 
7. Next, add the rice flour to the thin coconut milk and mix it evenly 
8. Add grated jaggery to the cooked chana dal and cashew nuts 
9. Combine this with the mixture of rice flour and thin coconut milk 
10. Boil this stirring continuously 
11. Finally, add the thick coconut milk, and boil for a minute more 
12. Now add the cardamom powder and garnish with raisins roasted in ghee 
13. Serve hot or cold, as per your preference.