- 1 cup split yellow lentils, cooked (chana dal)
- 1 cup loosely packed dark brown sugar (can substitue plain white sugar or jaggery)
- 1/4 cup milk
- 2 teaspoons clarified butter (no substitutions) or 2 teaspoons ghee (no substitutions)
- 1 tablespoon raisins
- 1 tablespoon cashews
- 3 green cardamom pods, peeled and seeds powdered
- Wash the lentils and cook them until soft in about 2 cups water - I usually use a pressure cooker to cook lentils because it's fastest (If you don't have a pressure cooker, you can do it in a covered saucepan).
- The lentils should be soft but still retain their shapes faintly so that there will be a slight bite to it.
- Drain water from the cooked lentils if there's any excess.
- Place the lentils in a heavy bottomed saucepan on medium heat and add the milk and sugar, mixing well - Bring to a boil.
- Lower heat and simmer the mixture until thick, stirring often (about 5-10 min).
- Once the mixture has thickened, turn off the heat and stir in the ghee.
- Add the cashews, raisins and cardamom powder.If desired, these can be roasted in the ghee beforehand.
- Mix well and serve warm or cold.