Ingredients
Thinai (Foxtail Millet) – 500g
Moong dal – 150g
Jaggery – 400g
Ghee – 100g
Cardamom powder – ¾ tsp
Dry Ginger powder – ½ tsp
Cashewnuts – 3 tbsp
Coconut, gratings – 4 tbsp
Salt – a little
Water as required
Method of Preparation:
- Wash and soak thinai and moongdal for sometime. Cook both in pressure cooker till soft with little ghee and salt, add the finely done jaggery syrup into it. Stir it well.
2.Heat ghee, add dry ginger powder, cardamom powder, coconut and cashewnuts in the ghee. Fry all till gentle golden colour. Put this into the foxtail millet mixture. Stir and serve hot.
