Mango Sticky Rice Rolls Recipe / Thai Mango Sticky Rice Summer Rolls Recipe / Coconut Sticky Rice Rolls With Mango Recipe / Rice Papper Rolls Recipe

 

Mango Sticky Rice Rolls

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice

Other ingredients

Fried crispy yellow moongh or toasted sesame seeds

Sliced ripe mango

Thick salted coconut milk sauce

Rice papers as needed

Thai Mango Sticky Rice Rolls

Assembling

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate sprinkle some sesame seeds in the middle, arrange the sliced mangoes on top lastly add the rice on top.

Now slowly roll it up tightly and fold the sides as we do for spring rolls,

Drizzle the coconut sauce on top and enjoy!

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Chocolate Rice Mousse Recipe / 3 Ingredients Rice Mousse Recipe / Viral Leftover Rice Chocolate Mousse / A Quick Rice chocolate Mousse

 

Rice Chocolate Mousse

Ingredients

Cooked rice - 1/2 cup

( I used raw rice, you can use leftover rice too)

Warm milk as needed for blending the rice

Chocolate chips - 4 tbsp.

( add more or less according to your taste)

Method

Soak the chocolate chips in milk for 2 to 3 minutes for the chocolate to soften. You can even melt the chocolate using double boiler method and then use.

Take a blender add the milk chocolate mixture and rice, blend till thick and smooth.

Transfer into a bowl and chill it in refrigerated.

Dust cocoa power or grated chocolate on top and enjoy cold.

Rice Chocolate Mousse

Note:

a) Sweetness was perfect for us if needed add honey or sugar.

b) Add milk little by little while grinding the rice to get a perfect creamy mixture.

c) You can make this recipe vegan by adding plant based milk and using vegan chocolate.

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Thai Mango Sticky Rice Recipe / Mango Sticky Rice Recipe / Khao Neeo Mamuang Recipe / Thai Sweet Sticky Rice With Mango Recipe / An Easy Thai Dessert Recipe

 

Thai Sweet Sticky Rice With Mango

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice.

Topping

Fried crispy yellow moongh or toasted sesame seeds to sprinkle on top

Sliced ripe mango

Thick salted coconut milk sauce

Thai Mango Sticky Rice

Assembling

Place a mound of rice on a plate , place the sliced mangoes on the side. Pour the salted coconut sauce on top and sprinkle sesame seeds and enjoy!

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Instant Sohan Halwa Recipe /Sohan Halwa Recipe / Quick Homemade Sohan Halwa Recipe / Easy Dessert in just 5 minutes

 

Instant Sohan Halwa

Ingredients

Sugar - 1 cup

Ghee - 1/4 cup

All purpose flour / Maida - 1/4 cup

Milk powder - 1/4 cup

Mixed nuts as needed

( I used almonds, cashew nuts and pistachio)

Method

Take small steel bowls (katori ) and grease them with ghee sprinkle chopped nuts and keep is aside.

Add ghee and sugar into a heavy bottomed pan in low flame keep stirring continuously till sugar melts and changes it's color to golden brown. Do not over cook and burn them.

Switch off the stove and add the milk powder and maida stir quickly till well combined. 

Take a ladle of the mixture and pour it into the grease cups immediately, do not fill till the top. Tap the bowl so it's spread even or use a greased spoon to even the top.

Cool completely and unmold from the cups and enjoy!

Sohan Halwa

Note:

a) The mixture will be too hot so be careful while cooking the whole process.

b) Make sure you wipe the sides inside the bowl, otherwise it will be difficult to unmold the sweet.

c) This sweet is a firm brittle , crunchy, chewy , glossy and greasy. 

d) You need to break them into pieces, sprinkle them on top of ice cream or pair it with hot beverages or chew them slowly and enjoy.

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Makhandi Halwa Recipe / Caramel Sheera Recipe / Pakistani Makhandi Halwa Recipe / Sooji Halwa Recipe

 

Makhandi Halwa

Ingredients

Semolina / Rava - 1 cup

( do not roast the semolina)

Milk - 2 cups

Ghee - 1 cup

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Chopped nuts - a handful

( I used sliced almonds and pistachio )

Dry rose petals few for garnish ( optional)

Pakistani Makhandi Halwa

Method

Pour milk into a bowl add the semolina mix and rest it for 20 minutes to soak.

Pour ghee into a heavy pan add the sugar and in low flame keep stirring till they melt and start to caramelize and turn golden colour.

Reduce the flame and add the soaked rava and stir till combined.

Keeping mixing continuously in low flame, do not worry if sugar crystalizes, they will melt as you keep cooking the halwa.

Once the rawa has cooked and has absorbed the milk and sugar and ghee starts to separate the halwa, add the nuts and cardamom powder mix well and switch off the stove.

Do not over cook the halwa then it will become hard.

Garnish with rose petals and serve hot or warm.

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Oat Milk Chia Kheer / Oat Milk Chia Pudding Recipe / A Quick Simple Dessert Recipe / Oat Chia Kheer Recipe / Healthy Oat Chia Payasam Recipe

 Listen the audio for the recipe.

Oat Milk Chia Pudding

Ingredients

Oat milk - 2 cups

Chia seeds - 2 tsp

( add more if needed)

Brown sugar - 2 tsp

( add more if you want it sweeter)

Crushed pistachio - 6

Cardamom powder a pinch ( optional)

Crushed saffron strands - a generous pinch

Few dry rose petals for garnish

Oat Milk Chia Kheer

Method

Pour oat milk in a pan and give a boil, switch off the stove and add the cardamom powder if using, saffron and sugar. 

Mix till sugar dissolve, rest for few minutes and while still warm add the chia seeds.

Stir well make sure there are no lumps , cover with a lid for the chia seeds to absorb the milk and swell.

Just before serving pour them into individual cups garnish with rose petals and pistachio. 

Enjoy warm or cold!

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Sweet Potato Halwa / Shakarkandi Ka Halwa / Sakkaraivalli Kizhangu Halwa

Sweet Potato Halwa

Ingredients

Sweet potato - 1 small size
( boil till soft,peel the skin and mash the sweet potato,Use any colour sweet potato )
Sugar - 3 tbsp
( add according to the sweetness of the sweet potato)
Ghee - 5 tsp
Cashew nuts chopped - 8
Raisins - 1 tsp
Almonds/Badam - 15
( soak it in hot water for 30 minutes and remove the skin)
Milk - 1/8 cup
Cardamom - 4
Saffron strings - few

Method

Take a blender add the almonds, milk and cardamom, grind it to a smooth paste.
Heat 1 tsp ghee and fry the raisins and cashew nuts till light brown and keep it aside.
In the same pan add 2 tsp of ghee and add the boiled mashed sweet potato in medium low flame fry till raw smell has disappeared.
Now add the ground paste and cook till its slightly thick,add the sugar and cook in low flame.
Add the remaining ghee and mix till the halwa leaves the sides of the pan.
Switch off the stove add the fried nuts and saffron , mix till combined.
Serve the halwa warm.

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Surati Ghari Recipe / Surat Ghari Recipe / Surti Ghari Recipe / Gujarati Ghari Recipe - Gujarati Recipes

Surati Ghari

Ingredients for the Filling

Homemade Mawa/Khoya - 1 cup
Sugar - 4 tbsp
( add more sugar if needed)
Almonds - 20
Pistachio - 20
Cardamom - 4
Besan - 2 tbsp
Semolina - 1 tbsp
Ghee - 2 tsp
Crushed saffron

Surati Ghari

Method

Heat 1 tsp of ghee in a pan add besan and fry till raw smell disappears and the colour changes.

Dry roast rava till colour changes.

Take a food processor or blender add the cardamom, nuts, sugar and dry grind to a fine powder.

Heat ghee in a pan add khoya and roast till its light pink.

Take a bowl and mix all the ingredients and the crushed saffron.

If your mixture is dry fry for a minute, switch off the stove.

Sprinkle few drops of milk to the mixture.

While warm divide the portion into equal portion.

Ingredients for the outer covering

Maida / All purpose flour - 1 cup
Ghee - 3 tsp
Salt a pinch
Milk - 1/2 cup add more if needed

Surati Ghari

Method

Take a bowl add maida,salt & ghee.Mix to resemble bread crumbs.
Now add milk little by little to form a soft dough.
Cover and rest for 10 minutes.
Divide the portion into small equal balls.

Ingredients for the coating

Melted ghee - 6 tbsp
Powdered sugar - 6 tsp

Method

Add the powdered sugar to the melted ghee and beat it well and keep it aside.

Other Ingredients

Oil as needed for deep frying
Ghee- 1 tbsp
Chopped pistachio and almonds chopped - each 5

Surati Ghari

Method

Roll out each ball of dough into a thick circle and slightly flatten.

Place the filling ball mixture in the middle of the dough.

Cover the dough completely make sure its well sealed ( see the above picture).

Heat oil and ghee in a pan when hot drop the ghari slowly into the oil.

In medium low flame fry till light brown on all sides.

Remove it on a kitchen paper , cool them completely.

Once cooled dip the fried ghari into the ghee/sugar mixture, make sure both sides are well coated.

Place it on a plate & sprinkle the chopped nuts.

Allow the ghari to set for 12 hours to become firm then cut and enjoy !

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Homemade ​Makhan Mishri Recipe / Makhan Mishri Recipe / Mishri Makhan Recipe /Janmashtami Recipes / Gokulashtami Recipe / Krishna Jayanthi Recipes

 

Makhan Mishri

Ingredients

Ghee - 2 tbsp

Mishri / Crystalized Sugar / Rock Sugar powdered- 2 tsp or as needed

Saffron strings - few

Ice cubes

Method

Add ice cubed and ghee in a bowl using hand or whisk mix till butter forms.

Discard the ice cubes add sugar mix well.

Garnish with saffron strings. Serve it to Lord Krishna.

This prashad is served at Shri Banke Bihari temple in Vrindavan

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Ariyunda Recipe / Rice Ladoo Recipe / Roasted Rice Balls / Sweet Rice and Coconut Balls - Easy Ladoo Recipe

Ariyunda

Yields: 8 small ladoos     

Ingredients

Par boiled rice , Red rice or Rose matta rice - 1 cup

Jaggery - 3/4 cup

Grated coconut - 1/2 cup

Water - 1/4

Cardamom -6

Jeera - 1/4 tsp

Dry ginger powder - 1/2 tsp

Method

Wash rice once or twice and add it into a pan in low flame dry roast till golden brown colour and crunchy. Do not over fry and burn the rice.

Let the rice cool down take a mixie jar or a coffee grinder add the roasted rice, cardamom, coconut , jeera and ginger powder dry grind to a fine powder. Transfer to a plate and keep it aside

Melt jaggery in water and filter to remove impurities.

Pour the hot jaggery syrup into the ground mixture and mix it with a spoon , once warm to hold mix well and shape it into tight balls. Once cooled they will become hard.

Enjoy!

Note:

Fried cashew nuts in ghee can be added for extra taste.

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Brinjal And Nuts Poli / Brinjal Poli Recipe / Eggplant Poli Recipe / Poli Recipes

Brinjal Poli

Yields: 15 Poli

Ingredients for the stuffing

Cashew nut - 1/4 cup
Almond - 1/4 cup
Peanuts - 1/4 cup
Sesame seeds -  1/4 cup
Fresh coconut - 1/4 cup
Powdered jaggery - 1 & 1/4 cup
( If your jaggery is too sweet then reduce)
Cardamom -10
Ghee - 1 tbsp
Eggplant - 1 big
( Cut the eggplant into half cover and microwave it for 2 minutes or till soft. Cool and grind to a smooth paste along with the skin. You can steam them too)

Method

Dry roast all the nuts, sesame and coconut separately till light brown. Do not  burn them.
Cool them and powder the ingredients along with cardamom to a fine powder.
Take a non stick pan add the eggplant paste, ground powder and powdered jaggery.
In low flame cook the mixture till it leaves the sides of the pan and forms into a mass.
Switch off the stove add the ghee and mix it well.
Cool the mixture and divide the portion into equal size balls.

Ingredients for outer covering

Wheat flour - 1 cup heaped
Maida / All purpose flour - 1 cup heaped
Salt a pinch
Turmeric powder - 2 generous pinches
Oil - 2 tbsp
Water as needed
Ghee as needed to cook the poli

Method

Take a bowl add maida, wheat flour, oil, salt mix to resemble bread crumbs.
Now slowly add water little by little till you form a soft dough.
Cover & rest it for 10 minutes. Divide the dough to equal size balls.
Grease a plastic sheet place the covering ball on top flatten it slightly place a filling ball on top & cover it. Make sure its sealed well.
Apply oil to your fingers and evenly flatten it to a thin disc. You can also use a rolling pin to roll. Make sure the stuffing doesn't come out.
Heat a tawa cook the poli with ghee till slight brown on both sides.
Serve them warm.

Note:

a) If you think the jaggery you are using is very sweet then reduce the quantity.

b) As the jaggery was sand free and clean i used it directly otherwise dilute it in water filter and then use.

c) I have used one large eggplant you can make this even with small or medium size brinjals.

d) If you don't have microwave just steam the brinjals.

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Kaipola Recipe / Ripe Plantain Egg Cake Recipe / Malabar Plantain Egg Cake / Malabar Kaipola Recipe - Kerala Sweet Recipes

 

Kaipola

Ingredients

Ethapazham / Ripe Kerala plantains / Nendrapazham - 1 large chopped

Eggs - 2

Sugar - 1/8 cup

( add more if needed)

Milk powder - 1 tbsp

( dilute it in some milk)

Cardamom powder - 1/4 tsp

Salt a pinch

Cashew nuts - a handful

Raisins - a handful

Ghee - 1 tbsp

Method

Heat ghee in a pan and sauté the plantain for few minutes remove to a plate. In the same pan add some ghee and sauté cashew nuts and raisins till color changes. Let everything cool.

Take a blender add eggs, cardamom powder, salt, milk powder and sugar bend till smooth.

Transfer to a bowl add the fried nuts and banana mix till combined , sprinkle some on top.

Grease a non stick pan pour the mixture cover it with a tight lid and in low flame cook till cooked, switch off the stove.

Cool completely flip it on to a plate , cut and enjoy with tea !

Note:

a) If using a cake pan pour the mixture inside the pan take a vessel keep a metal  trivet inside. 

Place the cake pan on top of the trivet and cover it with a tight lid and in low flame cook till done. This way the base of the cake will not burn.

b) If you don't have milk powder replace it with just milk.

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Easy Baklava Recipe / Easy Baklava Pinwheel Recipe / No Filling Easy Baklava Recipe / Quick Baklava Recipe / No Filling Baklava Roll

No Filling Baklava

Ingredients

Phyllo Dough 16 oz/ 2 rolls - 1 used only 1 roll 

Chopped pistachios - 15

Melted butter - 1 cup

Syrup ingredients

Sugar -1 &1/4 cups

Water - 3/4 cup 

Rose essence a tiny drop

Lemon juice - 1 tsp 

All spice powder - a generous  pinch 

(or add Cinnamon powder)

Dry rose petals for garnish

( Take a pan add all spice powder , water and sugar , cook till the sugar has dissolved and slightly sticky.  Do not cook till string consistency. Switch off the stove add the lemon juice and rose essence mix and keep it aside)

Quick Baklava

Method

Cut the roll into 1/2 " thick pieces and gently place it into a greased muffin tray.

Brush the butter generously on top of each rolls , make sure all the layers has butter.

Bake this at 350 deg. F for 45 minutes or till crisp and brown.

Each oven is different so temperature and baking time may vary.

Remove from the oven and pour the warm syrup on top of each baklava.

Sprinkle the pistachio on top of the baklava garnish with rose petals and serve.

Note:

This is a quick version of making baklava , for regular baklava recipe click HERE

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Tender Coconut Payasam / Elaneer Payasam Recipe / Tender Coconut Kheer / No Cook Tender Coconut Payasam / No Oil No Boil Recipe / Easy Payasam Recipes

 

Tender Coconut Payasam

Ingredients

Evaporated milk - 2 cups

( or boil 4 cups of milk and reduce it to 2 cups)

Tender coconut pulp - 1 cup

Tender coconut water - 1 cup

Coconut milk - 1 cup

Condensed milk - 1 tbsp

( add more or less according to your taste)

Cardamom powder - a very tiny pinch do not add more

Elaneer Payasam

Method

Take a blender add tender coconut pulp and coconut water, grind to a coarse mixture.

Take a bowl mix all above ingredients together, mix till combined.

Refrigerate and serve chill.

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Flaxseed Ladoo Recipe / Flaxseed Ladoo With Jaggery / Flaxseed Almond and Sesame Ladoo / Avisaginjala ladoo Recipe - Easy Ladoo Recipe

Flax Seed Ladoo

Ingredients

Dry roasted and powdered flaxseeds - 1 cup

Dry roasted and powdered almonds - 1/2 cup

Dry roasted and powdered sesame seeds - 1/4 cup

Powdered jaggery - 1 cup (heaped)

( Make sure your jaggery is clean and has no impurities)

Cardamom - 4 ( powdered)

Warm melted ghee - as needed to bind the ladoo

Flax seed almond Sesame Ladoo

Method

Take all the ingredients into a bowl and mix, add warm melted ghee little by little and shape it into tight ladoos.

Easy ladoo is ready to serve!

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Paramannam Recipe / Rice Payasam Recipe / Indian Rice Pudding / Bellam Paramannam Recipe / Andhra Rice And Jaggery Kheer / Annam Payasam Recipe - Ratha Saptami Festival Prasadam

 

Paramannam

Ingredients

Sona masoori rice - 1 cup

Water - 1 cup

Milk - 4 cups

Powdered jaggery - 1 & 1/2 cups

( make sure your jaggery is clean without any impurities)

Crushed cardamom - 8

Edible camphor - a pinch ( optional)

Ghee - 4 tbsp

Fried raisins and cashew nut - 1 tbsp each ( optional)

Paramannam

Method

Add washed rice , milk and water into a pressure cook and cook the rice till soft.

Cool and open the lid add the jaggery and in low flame give a quick mix till jaggery is dissolved.

Switch off the stove and add the cardamom powder, ghee and nuts, mix well and enjoy hot!

Note:

a) This prasadam is served to Lord Surya the Sun god on Ratha saptami.festival.

b) When serving the prasadam to the god nuts are not added.

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Gulkand Phirni / Rose Gulkand Phirni / Gulkand Kheer / Rose Flavoured Rice Pudding

Gulkand Phirni

Ingredients

Whole milk - 3 cups
Homemade gulkand - 1 & 1/2 tbsp
( pulse it once in mixi)
Cardamom - 3 finely powdered
Chopped pistachio and almonds - 6 each
Sugar - 2 tbsp
( add according to your taste)
Basmati rice - 1/8 cup
( soak it in water for 1 hour, add some milk and grind it to a coarse paste)
Rose essence few drops

Method

Pour milk in a heavy bottom vessel bring it to a boil.
Now add the rice paste and in low flame cook till is thick and rice is cooked.
Add the sugar,gulkand and cardamom powder cook for a minute and switch off the stove.
Lastly add the chopped nuts and rose essence mix till everything is well combined.
Serve this Gulkand phirni warm or cold.

Rose Gulkand

Note:

a) For quick version you can add rice flour and make this dish.
b) You can add few drop of Rooh Afza on top of the phirni just before serving.

Link for Homemade Gulkand click HERE
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Jackfruit Payasam Recipe / Chakka Payasam Recipe / Chakka Pradhaman Recipe / Jackfruit Kheer Recipe - Onam Sadhya Recipes

 

Jackfruit Payasam

Ingredients

Chopped ripe jackfruit - 8 large size

Thick coconut milk - 1 cup

Jaggery - 1/2 cup or add according to the sweetness of the fruit

( dissolve in water to remove impurities', filter and keep it aside)\

Crushed cardamom - 2

Yellow moongh dal - 1/8 cup

Ghee - 8 tsp

Cashew nuts - 10

Raisins - 2 tsp

Coconut cut into bits - 1 tbsp

Method

Heat 1 tsp ghee in a pressure cooker fry moongh dal till light brown.

Lower the flame add the chopped jackfruit and sauté for 2 to 3 minutes.

Pour water and pressure cook till soft, once cool open the pressure cooker and mash the mixture.

Pour the crushed cardamom , coconut milk and jaggery liquid , in low flame give a boil and switch off the stove.

Pour ghee in a pan and coconut and fry till golden brown add it into the payasam. In the same ghee fry the cashew nuts and raisins fry and pour it into the payasam.

Mix everything well and enjoy warm.

Note:

a) Adding crushed dry ginger powder and cumin powder give a nice flavor.

b) If your payasam is thick add some hot milk and mix.

c) fresh coconut milk gives a nice taste today i used tinned coconut milk.

d) Add jaggery according to the sweetness of the fruit.

Jackfruit Payasam

Made this payasam using dried organic jackfruitf from Costco. all the ingredients and procedure are same. I just pressure cooked the jackfruit along with the moongh dal and mashed it.

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Malabi Recipe / Mahalabia Recipe / Israeli Malabi Rose Water Milk Pudding Recipe / Malabi Pudding Recipe / Muhallebi Recipe

Malabi

Ingredients for the pudding

Whole milk - 1 & 1/2 cups

Corn flour - 2 tbsp

Sugar - 1 & 1/2 tbsp

Rose essence - few drops

( Take all ingredients into a sauce pan mix well till there are no lumps. Now switch on the stove and in slow flame keep stirring till the mixture becomes thick and raw smell has completely disappeared. Switch off the stove and add the essence and mix till combined. Pour the mixture into small cups , cover and refrigerate for 4 hours to set )

Topping ingredients

Chopped fresh strawberry - 10

Sugar - 1 tbsp

Chopped pistachio for garnish as needed

Rose syrup - 1 tbsp

Mahalabia

Method

Take a bowl add sugar and strawberry cook in microwave for 3 minutes till soft and cooked. Cool and add 1 tbsp of Rose syrup / Rooh afza, place 1 tsp of the topping on the chilled pudding garnish with chopped pistachio and enjoy cold .

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Thengai Therattipal Recipe / Thengai Therattupal Recipe / Thanjavur thengai Therattupal Recipe / Coconut Thirattipal Recipe /A Traditional Thanjavur Special Sweet

 

Thengai Therattipal

Ingredients

Grated coconut - 1 cup

Grated jaggery - 1 cup

( Make sure it's clean other wise dissolve in water and filter to remove any impurities)

Yellow moongh dal - 1/4 cup

( Dry roast the dal till light brown, do not over fry. Cool and grind to a fine powder)

Ghee - 1 tbsp

Coconut oil - 1 tsp

Coconut bits - 1 tbsp

Chopped cashew nuts - 8

Cardamom crushed - 2

Method

heat ghee in a pan and fry coconut bits and cashew nuts till light brown, keep it aside.

Add the grated coconut , jaggery, powdered moongh dal and very little water , grind till well combined. Transfer this into a thick bottomed pan.

In low flame keep mixing till the mixture thickens and starts to leave the sides of the pan.

Now add the fried cashew nuts , coconut bits and cardamom powder mix well and switch off the stove.

Add the coconut oil mix and enjoy warm.

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