- 1 cup mung dhal
- 2 grated coconuts or 2 cups of tinned coconut milk
- 2 tinned condensed milk (nestle)
- 2 tinned anchor carnation milk
- 2 liter liquid milk
- Raisins / sultana
- Badam / almonds shredded
- 1/2 cup Sago/ sabudana
- powdered ginger 1tsp
- powdered elachi 1tsp
- 4 tbsp Ghee
- 3/4 cup powdered milk
- Check to see that there are no stones in the mungh dhal, wash it clean and drain out all water.
- Heat ghee in a pot and fry the washed mungh dhal.
- Drain out any excess ghee and add 2 cups of water to the pot of dhal and boil it.
- Add 1 cup of water to the grated coconut flesh and Squeeze out the milk. Strain the milk and pour it in the boiling dhal.
- When coconut milk starts to soak, add the liquid milk and raisins.
- Pour the 3/4 cup of powdered milk to the boiling mixture.
- When dhal is tender and dissolved well, add carnation milk and keep stirring
- Wash sabudana/sago and add it to the boiling mixture.
- Add condensed milk while stirring.
- Add elachi powder, ginger powder, shredded Badam/almonds, mix this well for 2 minutes and take it off the heat (If the mixture is very thick, add more liquid milk and simmer for few seconds).
- Keep stirring in the last few steps (steps 7 onwards) otherwise it will start burning.