Grated Yellow Pumpkin – 1/2 kg
Cooked Bengal Gram - 1 cup
Jaggery – 1/2 kg
Ghee – 4 tbsp
Coconut Milk (1st extract) – 1 cup
Coconut Milk (2nd extract) – 3 cups
Thin Coconut slices – 1 tbsp
Raisins – 25 gms
Cashew nut chopped – 25 gms
Water – 1/2 cup
Cardamom Powder – a pinch
Jeera powder – ¼ tsp
Salt – a pinch
- Cook one cup Bengal gram
- Melt jaggery in 1/2 cup water. Strain and keep aside.
Take the heavy bottomed and add 2 tbsp ghee and into the ghee add the grated pumpkin and saute till the pumpkin is cooked.To the cooked pumpkin add the jaggery mixture and the cooked gram and mix well .
Once the above mixture starts getting thick add 3 cups coconut milk (2nd extract). Stir for 5 minutes.
- Then add 1cup coconut milk (1st extract thick milk).
Add ¼ tsp jeera powder, pinch of cardamom powder, pinch of salt and 1tbsp ghee.
Take a heavy bottomed pan. Add 1 tbsp ghee and saute the coconut slices till they start to change color.To the coconut slices add the cashew nut and fry till they are golden brown and then add the raisins and saute for 2 minutes.
- Ready to serve.