This is a traditional Kannadiga dessert made with Chana Dal and coconut. It is commonly made during religious holidays in India.


Servings 4 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • Chana Dal : ½ cup
  • Dry coconut : 2 tablespoons
  • Jaggery : ½ cup
  • Cardamom (Elaichi) powdered : ¼ teaspoon
  • Poppy Seeds (Khus Khus) : 1½ teaspoons
  • Cashew nut pieces : 1 tablespoon
  • Saffron (Kesar) : a pinch
  • Ghee : 4 tablespoons


  • Boil chana dal with 1/2 cup or little more water in a pressure cooker. The cooked dal should be very soft and mash easily.
  • In a thick bottomed saucepan, or kadai, make a syrup with jaggery and a little water.
  • When the mixture has reached a syrup consistency, add the cooked dal and stir well. The consistency should be like Idli batter. Turn off the heat.
  • In a separate saucepan, or kadai, roast the dry coconut and Khus Khus until golden brown. Stir in the coconut – Khus Khus mixture, cashew pieces, ghee, and saffron into the dal.
  • Serve hot topped with a little ghee.
Calories: 300kcal
Course: Recipe
Cook delicious - by Sandhya Jaideep © Copyright 2023. All rights reserved.