1/2 cup roasted chana dal
1/2 cup roasted and peeled peanuts
1/4 cup sesame seeds
1/2 cup dry desiccated coconut
1/2 tsp haldi
1/4 kg jaggery (which is a little soft in nature)
1/4 tsp methi seeds
1/2 tsp black peppercorns
1/2 tsp salt
10 dry red chillies
3 green chillies
5 g hing
oil for deep frying
1 tbsp oil
juice of 1/2 lemon
2/3 cup beaten rice (poha)
Heat the oil. Now add the poha and fry till puffed. Remove on a paper towel to soak extra oil. Keep aside.
Now, in a pan heat 1 tbsp oil. Fry the dry red chilies. Add the black peppercorn, methi dana, and hing. Keep aside.
Add 1/4 cup water to the above mixture & make into a fine paste.
In a vessel heat 1 tablespoon oil and add the green chilies.
Fry till slightly brown. Reduce the flame to a simmer. Add in the jaggery. Stir occasionally. Once all the jaggery has melted, add in the paste.
Now add in haldi and salt. Cook for around 20-30 minutes.
Make it into a sticky paste.
To check consistency: In a plate take some water and pour a few drops. The jaggery should form into a ball and not dissolve in the water. Add the juice of half a lemon.
Add in the dry desiccated coconut. Cook for a few minutes. Add in the sesame seeds, roasted chana dal, and roasted peanuts that have been peeled.
Mix everything well. Let it cool and store it in an airtight container.
Can be stored for approximately one month.