Follow these steps for perfect results
Chana Dal (Bengal Gram Dal)
soaked
Poppy Seeds
toasted
Jaggery
Dry Coconut (Kopra)
grated
Cardamom Powder (Elaichi)
Soak the bengal gram dal for half an hour.
Pressure cook the dal in 1 cup of water until cooked through and soft.
In a deep sauce pan, boil 2 cups of water along with jaggery, poppy seeds and the grated dry coconut.
Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency.
Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens.
Add cardamom powder and stir well.
Garnish with grated dry coconut and toasted poppy seeds.
Serve hot as a dessert.
Expert advice for the best results
Soak the dal well for a softer texture.
Adjust jaggery according to desired sweetness.
Roast poppy seeds lightly for enhanced flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Serve in a bowl, garnished with coconut and poppy seeds.
Serve warm or at room temperature.
Complements the sweetness.
Discover the story behind this recipe
Traditional sweet dish served during festivals.
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