1 cup thick Coconut Milk
1 cup thin Coconut Milk
1 1/2 cup moong Dal
1/2 cup Jaggery
Cashew Nuts (quantity as per your choice)
Pinch of salt
1 Teaspoon Cardamom Powder
Roast the moong dal until you get a mild aroma.
Boil the roasted moong al dente (cooked to be still firm when bitten) for around 10 minutes.
Add the thin coconut milk and jaggery to the moong and cook until the jaggery is dissolved.
After the jaggery is completely dissolved add the thick coconut milk and cashew nuts to the mix and cook till it boils. Add the cardamom powder and salt for taste.
Kann can be served hot as well as chilled.