By: Ms. Apeksha Ekbote, Msc, RD, Chief Dietitian, NephroPlus

A popular traditional South Indian dessert prepared with moong dal and coconut milk. Specially made during Makara Sankranti festival

Portions size – 4 bowls

Serving Size – 1/4 bowl


Ingredients: -

Moong Dal ¾ cup

Water 2 ¼ cups

Ghee 3 tsp

Jaggery ½ cup

Cow milk 1 cup

Cashewnuts 3-4

Raisins 3-4

Cardamom powder ¼ tsp


In a pressure cooker, roast moong dal on low flame till aromatic and turn pale brown.

Add 2 cups water, 1 tsp ghee and pressure cook for 3 whistles or until the dal is properly cooked.

In a kadai, add jaggery and add ¼ cup water and stir until the jaggery melts. Strain the jaggery liquid to remove impurities if any. Add this liquid to the pressure cooked moong dal , mix well and boil for a couple of minutes.

Add milk slowly on low flame making sure it does not curdle and keep stirring continuously.

Add cardomon powder, fried nuts mix and serve hot.


Calories 16.7 Kcal
Protein 2.9 gm
Sodium 5.9 mg
Potassium 171 mg
Phosphorus 60.4  mg