In A Heavy Bottomed Pan Dry Roast Split Green Gram Till Light Brown. Keep Aside.
Heat Coconut Oil In A Non-Stick Pan, Cashew Nuts, Raisins, Coconut Slices And Sauté Till Light Brown.
Place On An Absorbent Paper To Remove Excess Of Oil.
Add The Roasted Gram And Sauté For 05 Minutes.
Add Five Cups Of Water And Mix Well. Pressure Cook Till Well Done And Almost Mashed I.E. 5 Whistles.
Open The Lid Of The Pressure Cooker.
Add Jaggery And Mix Well. Cook Till The Jaggery Melts Completely.
Sprinkle Green Cardamom Powder And Mix. On A Medium Heat Add Coconut Milk And Coconut Cream, Mix Well. Cook Gently For A Minute.
Switch Off The Flame. Serve Hot / Warm Garnished With Coconut Slices, Raisins And Cashew Nuts.
Chef Tip: Do Not Add Coconut Milk And Coconut Cream On A Very High Flame / Boil As It Will Curdle.
