Prep 15 mins
Cook 30 mins
This is a sweet lentil dish from the Southern region of India. Note that the lentils used are dried split chickpeas NOT toor dal. It is readily available in any Indian grocery store. So is ghee.
- 1 cup split yellow lentils, cooked (chana dal)
- 1 cup loosely packed dark brown sugar (can substitue plain white sugar or jaggery)
- 1⁄4 cup milk
- 2 teaspoons clarified butter (no substitutions) or 2 teaspoons ghee (no substitutions)
- 1 tablespoon raisins
- 1 tablespoon cashews
- 3 green cardamom pods, peeled and seeds powdered
- Wash the lentils and cook them until soft in about 2 cups water - I usually use a pressure cooker to cook lentils because it's fastest (If you don't have a pressure cooker, you can do it in a covered saucepan).
- The lentils should be soft but still retain their shapes faintly so that there will be a slight bite to it.
- Drain water from the cooked lentils if there's any excess.
- Place the lentils in a heavy bottomed saucepan on medium heat and add the milk and sugar, mixing well - Bring to a boil.
- Lower heat and simmer the mixture until thick, stirring often (about 5-10 min).
- Once the mixture has thickened, turn off the heat and stir in the ghee.
- Add the cashews, raisins and cardamom powder.If desired, these can be roasted in the ghee beforehand.
- Mix well and serve warm or cold.
This dessert is very easy to prepare and reminds me of my childhood. When we were kids and free of weight-related worries, we used to have this during most festivals. Ghee wasn't even optional. My two kids love this. Thank you Aunt Dimpi...