Gram Doce

Rinse and soak the chana dal in sufficient water for about 3-4 hours. Discard the water. Pressure cook the dal with about 2 cups water and salt until tender. Once the pressure settles down, open the lid, and discard any excess water if present. Let it come to room temperature. Grind the dal to a smooth paste, without adding any water.

Next, grind the desiccated coconut fine.

Add the chana dal paste, ground coconut, and sugar in a heavy-bottomed, dry pot.

Keep stirring continuously (or else the bottom might get burnt) for about 15 minutes on medium heat. Now add the ghee and cardamom powder, Reduce the heat to low, and continue stirring (back and forth rather than clockwise or anti-clockwise direction, because the mixture gets pretty tough to mix) until the mixture leaves the sides of the pan and almost comes together like a soft dough.

Line a wooden board with parchment paper, and grease it with a little ghee. Now transfer the prepared dough mixture to the parchment paper. Place another parchment paper over it, and roll it gently to about 1/4 to 1/2 inch thickness. Let it cool. Cut into diagonals or any other shape.