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.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.