Whole green gram dhal(Payatham paruppu): 1/2 cup
Jaggery: 1/4 cup
Salt: a pinch
Grated coconut: 1/4 cup
Cardomom powder: a pinch
Dry fry the dhal for a couple of minutes and cook with enough water in cooker for 2 whistles with a pinch of salt.
Make sure the dhal is not overcooked
Drain the dhal and keep it aside
Heat the jaggery with 2 tablespoon of water and melt the jaggery.
Filter it in a strainer to remove the impurities
Heat the filtered jaggery syrup again until it reaches 1 string consistency
Now add the cooked dhal and mix well
Add the grated coconut and cardamom powder and switch off the flame