Moong dhal: 1 cup
2% Milk: 4 cups
Jaggery: 1 cup
Cardamom powder: 1/2 tea spoon
Dry ginger powder: 1/2 tea spoon
Cashews, raisins and pistachios for garnishing
Ghee: 4-5 table spoon
Step1: Fry moong dhal in ghee until it turns light brown in color.
Step2: Add 4 cups of milk and pressure cook for 4-5 whistles.
Step3: Boil jaggery in water until it melts down and forms a thick water.
Step4: Add cardomom powder, dry ginger powder and mix well.
Step5: Add boiled moong dhal to the jaggery water and mix well.
Ste6: Roast cashews, raisins and pistachios in ghee and add them in the end for garnishing.
Serve chilled for best taste.