INGREDIENTS: Sengapappu (bengal gram), Jaggery (bellam), Millk, Cashews, Dry coconut, Gasagasalu (poppy seeds)


PREPARATION:
  • Boil bengal gram in cooker for 3 whistles and cool 
  • Now place a bowl on flame, heat 2 spoons of ghee
  • Add 1 table spoon of  grinded poppy seeds paste
  • Then add 2 spoons of chopped or grated dry coconut 
  • Now add cashews and fry well
  • Add boiled bengal gram, grated jaggery and mix well
  • Finally add boiled milk and let it simmer for 10 minutes
  • Sprinkle pinch of elachi powder and serve
  • Tastes good either hot or cold.....

0 comments:

Post a Comment