Beetroot - 1(peeled and grated)
Moong dal - 1/2 cup
water + hot water - 1/2 cup+1/2
Jaggery - 1 cup
Milk - 3 to 4 tbsp
Cashew - 4 to 5
Raisins - 5 to 6
Ghee - 2 tsp
Cardamom powder - a pinch
1. Heat about 1/4 tsp ghee in a pan and toast moong dal until light golden brown on a low heat.
2. Pressure cook the dal with water for 2 whistles. Let it cool naturally and mash lightly with the back of the laddle. Set aside
.3. In a small bowl, add chopped jaggery and hot water. Stir to dissolve and strain.
4. In a pan, melt rest of the ghee and fry cashews and raisins until they puff up. Strain and set aside.
5. In the same pan, add grated beetroot, cooked dal, milk and jaggery water. Mix well and cook for about 10 to 12 minutes until everything comes together. Finally add cardamom powder, fried cashews and raisins..