Wash and soak chana dal for eight to ten hours.
Pressure cook it for four to six whistles.
Heat ghee in a pan, fry cashew nuts, almonds and raisins. Keep it aside.
Once the pressure cools down, mash it with a potato masher.
Again put it on the low flame, add jaggery and allow it to melt and combines well.
Add ghee to it and allow it to cook till it becomes a single mass or the ghee added sepa