Dry roast the green gram until nice aroma comes, for around 5-6 minutes. Make sure it does not burn.

Soak the green gram in water for 2 hours. Drain the water. Add water just to immerse it and pressure cook for 1-2 whistles or until soft.

Mix jaggery with 1-2 tbsp water and melt it. Strain it to remove impurities. Transfer this to a vessel, add cardamom powder and bring to boil.

Once it starts to become sticky, add the green gram, ghee and mix gently. Cook till all the water evaporates.

Add grated coconut and combine. Cook for another minute and remove from heat.