Make one string syrup with jaggery and keep it warm.
Fry cashew nuts, raisins and coconut pieces in ghee and keep aside.
Cook mung dal with just enough water till soft but not mashed.
Boil sago till transparent.
Put jaggery syrup on fire, add dal and sago.
Let it simmer for 2 to 3 minutes.
Add milk, nuts and cardamom powder. Stir once and remove from fire after a minute.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.