High on tradition

Ingredients

• Bengal gram 1 cup
• Jaggery 1 cup
• Ghee 1 tbsp
• Elaichi powder 1 tsp
• Dry fruits (almonds, cashew, pista) 10 each
• Coconut 1

METHOD

• Heat water in a pan, add soaked Bengal gram and boil until it becomes medium soft.
• In a separate bowl grate coconut.
• Blend grated coconut and elaichi together until it forms a coarse mixture.
• Add coconut and elaichi mixture into the pan.
• Add jaggery and roasted dry fruits to the mixture.
• Keep the pan on medium flame and add ghee.
• Transfer it into serving bowls, garnish with coconut or dry fruits and serve hot.

— as told to Ritika Raheja