Ingredients

• 1 cup rice
• 1 cup moong dal
• ½ kg. jaggery
• 1 large coconut or 2 tins ready to use canned coconut milk 
• 1 cup cashewnuts
• 6 cardamoms, powdered
• Salt to taste

 Method

1. Wash the rice and soak in cold water for atleast an hour.
2. Grind to a fine paste.
3. Grate coconut, grind and extract 2 cups thick milk and 2 to 3 cups thin milk.
4. Wash the dal and boil alongwith salt and the thin coconut milk, adding some more water to make it 8 to 10 cups, till cooked. If using canned coconut milk, boil the dal in plain water.
5. Remove scum.
6. Add jaggery , cashewnuts and cardamom powder and simmer till the jaggery is dissolved.
7. Reduce heat and add the rice paste all at once, stirring all the time to prevent lumps forming.
8. Cook till the mixture thickens and starts bubbling.
9. Add the thick coconut milk and simmer for 5 to 7 minutes.
10. Serve warm or cold.