Dry roast 1 cup moong dal until golden, Switch off.

Remove from flame, cool down rinse it well and set aside.

Now add 2 cups jaggery along with 1 cup water.

Cook until jaggery melts completely. Switch off and set aside.

To a heavy bottomed pan add 1 tablespoon ghee add 3 tablespoon cashews fry until golden brown remove and set aside.

Now add 3 tablespoon coconut pieces and fry until golden brown, remove and set aside.

Add rinsed, drained moong dal and saute for 2 minutes.

Add around 4 cups water and cook until moong dal turns mushy.

It should turn soft and mash-able. Mash it roughly with the ladle. If you want smooth texture you can mash it well.

Strain and add jaggery syrup.

Mix until well combined.

Cook until it becomes thick like this, now add ¼ teaspoon cardamom powder, ¼ teaspoon dry ginger powder.

Add 1 cup thin coconut milk first and mix until well combined.

Cook until it becomes slightly thick.

Now add 1 cup thick coconut milk.

Mix it well. When it starts to boil switch off. Do not cook for long after first coconut milk is added as it may curdle.

Add 2 tablespoon ghee along with ghee fried cashews and coconut pieces. Mix it well and switch off.

Enjoy hot or warm.