(Green gram/moong dhal)
Ingredients
Pachapayaru - 200 gm
Jaggery - 100 gm
Ghee - 50 gm
Cardamom - 2 (powdered)
Grated coconut - 1 small cup
Method
Wash and cook the pachapayaru in a thick-bottomed vessel. In another vessel, add a little water and jaggery and allow it to dissolve and stir till it solidifies.
Add the cooked pachapayaru and mix it well. Allow it to cool and add ghee and garnish it with grated coconut and powdered cardamom.
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