Method
Heat ghee in a pan. Add pesarapappu( 1 cup) and fry till golden brown. ( Ghee quantity should be such that there is extra ghee even after adding the Dal)
Add 2 cups water and cook the Dal till it turns soft.
Add jaggery(little more than 1 cup) and cook till jaggery melts.
Add milk and cook for some more time.
Add cashews, kismis and elaichi powder.
No comments:
Post a Comment