Sago - ¼ cup

Moong dhal - ¼ cup

Jaggery, powdered - ¾ cup

Yellow banana, ripe - 1

Roasred & coarsely crushed peanuts - 2 tbsp

Roasted white til seeds - 2 tsp

Cardamom powder - ½ tsp

Freshly grated coconut - 1 cup

Ghee - 2 tsp

Roast sago in ghee till they fluff up well.

Add 1 cup water & cook till soft.

Ligtly roast moong dhal, add 1 cup of water & cook till soft.

Add 1 cup of warm water to coconut & extract milk.

Add ¼ cup of water to jaggery & simmer on a low fire till it dissolves & strain.

Mix cooked dhal, cooked sago & jaggery water in a vessel & boil together.

Add chopped bananas & cardamom powder.

Simmer, add coconut milk & immediately switch off.

Stir continuously for 2,3 mts.

Garnish with peanuts & til seeds.

Serve hot or at room temperature.