1/2 cup chana dal, soaked overnight
1/2 cup sago, soaked for an hour
two-third cup fresh coconut (grated)
4 pods of green elaichi
6-8 chopped cashew nuts
3/4 cup jaggery
Grind the fresh coconut with the elaichi in a mixer, adding water as required to make a fine paste.
Seperately, take 4 cups of water in a pan and boil chana dal with cashewnuts and cook for 10-12 minutes until done.
Skim off the foam layer formed on top and discard. Do not overcook the dal.
Add the sago to it and cook till sago turns transparant & the water reduces. Continue stirring to avoid sago sticking to the base of the pan.
Once done, add 1/2 cup water and 1 cup jaggery and stir till dissolved.
Add the coconut paste and cook for 2-3 minutes or till it is nice and thick