Makes about 20 pieces.
Moong dal : 1 cup
Jaggery : 1 cup
Ghee : 2 tablespoons
Grated coconut : 1 cup
Cardamom (Elaichi) : 5 pods, powdered
Roast the moong dal until it turns a deep golden brown.
Dry grind the dal to a powder, but not too fine.
Boil 1 cup of water and add jaggery.
When the syrup is a little sticky, add the coconut and cook it for 3 – 4 minutes.
Add the moong dal flour and cardamom. Give it a quick stir and turn the stove off.
Add ghee and make the golf size balls while the mixture is still hot.
Recipe Credit : Shanta Rao