Bengal gram ( Kadalaparippu ) Pradhaman

Bengal gram splits 1 cup, pressure cook it and keep aside. Jaggery  300 grams, coconut milk 1 litre,

cashew nuts and raisins 1 tbsp. each, cardamom powder 1 tsp., ghee 2 tbsp., sago balls, 3 tbsp., soaked and cooked.

Prepare jiggery liquid in a cup of water. Sieve to remove dirt. Pour the liquid in a heavy bottom

wok, add cooked Bengal gram and sago balls along with a tbsp., ghee, stir till the mix combines well, then add half coconut milk,

stir the mix continuously in order not to stick. Add balance coconut milk and stir till the mix forms a semi thick texture. Transfer into a serving bowl and garnish with ghee fried cashew nuts and raisins.