first, dry roast Chana Dal on low flame till Dal turns aromatic and changes color

Turn off the stove and immediately transfer

Add hot water and soak for 2 hours, till they turn soft press stage

Drain the water in a colander

Add coconut and grind with very little water

Add ghee and saute cashews till turn golden brown; keep aside the cashews

Retain the ghee

Furthermore, add sesame oil to the same pan

Saute in low flame till the dal turns into no sticky soft crumble

Turn off the stove and transfer to a wide plate; cool

Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes

Filter and add jaggery water

Let the syrup boil well, add cardamom powder; mix well

Take a little jaggery syrup in water

First stage - immerse in the water

Second stage - syrups stay in the water but we can't roll it

The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it)

The fourth stage- syrup stays in the water and you can combine it into a firm ball. That is the consistency we are looking for. Avoid stone consistency

Turn down the flame to low add Dal crumble and mix well

Furthermore, add ghee and continue cooking

Cook for 30 seconds till puttu is well combined

Add roasted cashews and ghee and mix well; turn off the stove