Ingredients:

250g – split mung dal without husk (dry fried and soaked for 2 hours)
100g – sago, soaked for 1/2 hour
250g – Jaggery powder
1/2 tsp – Cardamom powder
1 tbsp – cashew nuts, broken
1 tbsp – Raisins
1 tbsp – fresh coconut, cut into small pieces
1 tbsp – Ghee
100ml – warm Milk

Method:

1 Make one string syrup with jaggery and keep it warm.
2 Fry cashew nuts, raisins and coconut pieces in ghee and keep aside.
3 Cook mung dal with just enough water till soft but not mashed.
4 Boil sago till transparent.
5 Put jaggery syrup on fire, add dal and sago.
6 Let it simmer for 2 to 3 minutes.
7 Add milk, nuts and cardamom powder. Stir once and remove from fire after a minute.
8 Serve hot.