Boil water along with jaggery cubes and let it dissolve completely. Strain to remove impurities.
Heat ghee in a deep bottomed pan. Fry the cashewnuts till golden and set it to drain on tissue
Fry channa dal until it turns brown in color and set it to drain. Fry sesame seeds until lightly crisp.
Pour the jaggery mixture into the same pan. Add the coconut and on medium flame boil until bubbles appear.
Turn off the flame and add aval, dry ginger powder, cardamom powder, channa dal and cashewnuts. Mix well and turn off the flamer the sauce:
Serve along with banana. This can also be stored in air tight container or refrigerated.
By Ria Samuel