Saturday, 31 August 2013


A simple yet delicious sweet dish made of chana dal (Split Bengal gram) is a favorite sweet dish among havyakas. Its made during festivals and also when you have special guests at home. It has lots of Ghee( clarified butter) and dry fruits in it making it extremely rich and a high calorie dish. Its very easy to prepare,requires no hard work and requires just 3 ingredients to make it.

Preparation time:- 30 mins ( for soaking the chana dal)
Cooking time:- 1 hour
Serves:- 4-5 people

Ingredients Required:-

  • 2 cups ( 200 grams) of Chana dal ( Split bengal gram)
  • 1 cup of grated Jaggery
  • 1 cup of coarsely ground of Fresh coconut
  • 1/4 cup+ 2 tspn of ghee of Ghee ( you can add more also)
  • 1/4 cup of chopped cashew nuts( Kaju)
  • 1/3 cup of washed and cleaned Raisins ( Kissmish)
  • a  generous pinch of Cardamom powder(elaichi)
  • a generous pinch of salt
Procedure to make:-

  • Wash and soak the chana dal for half an hour before making this.
  • In the meantime you can coarse grind coconut and fry the cashew till golden brown and the Raisins till its swells. Keep aside.
  • Wash the soaked chana dal till water runs clear and pressure cook for 3-4 whistles on a medium flame. It should be tender but not mushy.
  • Once the pressure is released turn the flame on a low and continue cooking till a boil.
  • Now add grated Jaggery and grated coconut and mix well.
  • You must keep continuously stirring the mixture or it will stick to bottom of the cooker and burn.
  • Now add ghee and mix well.
  • Finally before turning off the flame add Cardamom powder and salt and mix well and turn off heat.
  • Add the cashews and raisins on the top just before serving and mix well. This is to retain the crunchiness of cashew nuts.
Note:-1) Adding of a pinch or a tspn of salt to a sweet dish will enhance the sweetness of the dish.
2) Adding cardamom powder in the end will retain the aroma and flavor of it.

Tip:-1) I learnt this tip by chance. These days there was a excess of coconut in my house and there was not enough space in the fridge to store it. So i kept a few coconut shells in the freezer compartment. So when i removed them after a week i was surprised to find the coconut still white in color,if you store them in the storage compartment it turns yellow and also a emits a bad odour. So first tip is to store the coconut shells in freezer to prevent it from turning yellow and smelling bad.
2) This tip is related to above tip only. I noticed that if you store the coconut shells in freezer then its very easy to separate the coconut from the shells. Just run a knife around the edges of shells and eurekha shells and coconut will separate easily.

2) Nivedhanam:- Foodabulous Fest event of Simply tadka

3) Shruti's 'Sweet Celebration' Event

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