LENTILS IN JAGGERY KHEER

Preparation Method :

• Soak both dais in hot water for 15 minutes and pressure-cook for 2 whistles.
• Break cashew nuts and fry in ghee.                       
• Powder cardamom.
• Grate coconut and soak it with rice for 15 minutes; grind and keep aside Boil and thicken milk.
• Melt jaggery and remove scum as specified.
• Mash the cooked dal roughly if required and add to the strained jaggery.
• Allow it to boil well before adding the milk to the mixture. Stir for 5 minutes and add the coconut and rice paste, cashew and cardamom powder.
• Now add ghee, and remove from fire.