Serves: 6
Total Calories: 107

1/4 cup Coconut Milk or store-bought
3 tablespoons , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
2 tablespoons coarsely chopped raw cashew nuts
1 tablespoon coarsely chopped golden raisins
1/4 cup water
3 cups whole milk
1/4 cup ground jaggery (gur) or dark brown sugar
1/2 teaspoon ground green cardamom seeds

1. Prepare the coconut milk. Then, in a bowl, soak the dal in water to cover by 2 inches, 3 to 4 hours. In a large, heavy wok or saucepan, dry-roast the cashews and raisins over medium heat until golden.

2. Add the dal and the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the dal is soft and the water has evaporated, about 5 minutes.

3. Add the milk and cook, stirring, over medium-high heat until reduced by 2/3, 25 to 30 minutes. Add the coconut milk and jaggery and cook, stirring, until the pudding is thick and creamy, 5 to 7 minutes. Transfer to a serving dish, sprinkle with the cardamom seeds, and serve warm, or refrigerate at least 4 hours and serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 107
Calories from Fat: 23

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