MW Ukkarai - I used my FP as well! Gram dhal - 1 cup Jaggery - 1 ¼ cup Gratd coconut - 2 tbsp Cardamom powder - 1 tsp Cashews - 6,7 Ghee - 4 tsp Spread gram dhal in a plate & MW medium for 4-5 mts, stirring once in between, till aroma comes. Remove, cool & soak in 2 cups of water for 2-3 hrs. Pressurise with the same water for 7 mts on low after the first whistle comes. Cool, open & drain. Grind using the mincing bladeof FP, as fine as possible, adding maximum 1-2 tbsp of water, towards the end. Grind adding the jaggery gradually. It will become a paste. Transfer to a shallow microbowl with 2 tsp ghee. MW Hi for 5 mts. Then MW on Med for about 20 mts, stirring every 5 mts & checking. When it becomes small clusters, remove & cool. When thoroughly cooled, run in the mixi for 1 mte to make it completely granular. Spread coconut in a plate & MW medium for 3-4 mts till dry. Heat 1 tsp ghee in a small ladle & fry cashews. Add to the dish with cardamom powder. Heat the remaining ghee & fry the coconut for a mte to golden colour. Add to ukkarai.