Ingredients: 2 cups bengal gram (channa dal) soaked in water for 2 hours. 3/4 cup jaggery 3 tbsp. ghee 1 tsp. cardamom powder 1/2 tsp. saffron strands (soak the saffron strands in the 2 tsp.of hot milk.) 1 tbsp. poppy seeds (gasagase) 1 tbsp. cashew nuts, chopped 1 tbsp. almonds, chopped 1 tbsp. dry coconut pieces Method: Roast the poppy seeds until smell comes and set aside. Heat little ghee in a pan. Add cashews, almonds and dry coconut pieces, fry till golden color. Remove from the heat and keep aside. Boil bengal gram in water till soft but not too soft and drain. In a sauce pan add boiled dal, jaggery and ghee. Cook till a soft lump is formed. Add cardamom powder, saffron, poppy seeds, dry coconut and nuts. Mix well and simmer for 2 minutes. Serve hot or cold.