INGREDIENTS

-200 gms fresh pigeon peas

-Desi jiggery 150 gms.

-Full cream milk 1.5 ltrs

METHOD

Take a thick bottom vessel and add half the milk on slow fire and keep stiring till it gets slightly thick.

Add past of fresh pigeon peas and keep stirring till it gets cooked.

Add jaggery, adjust milk and cook till it get thick.

Remove from the fire add crushed cardamom, chopped cashews and almonds.