First take a moog dal, dry roast it when, the aroma comes switch off your cooker, then take a small cooker pour some water place small vessel pour dry roast moogdal mix two cups of water and one half cup milk, in a cooker side portion cut your metta Aloo into small cubes dip in water everything cook in pressure for 4whistle.then turned off your gas burner.

Then take a pan pour, two, teaspoon, ghee fry cashew nut, grapes transfer them in, a plate then, take same pan, pour quarter cup of water and, pour your jaggery let them cook for sone time when, it, is going to be thicken formation add your boiled moogdal directly. Before adding jaggery let the jaggery surup properly drained and mixed. Sk that no strain, or dirt will be added. Then take small mixie container pour some Elaichi add two teaspoon of sugar simply grind it. Before gri ding remove the.

Skin if cardamon. Then grind it you will get smooth, powder. Add in to your, cooking materials payas then add your brown sugar, the consistency of the payas will be slightly, thin so that no problem for your health. If you want you can add one teaspoon dry ginger powder(it is optional) then finally roasted grated coconut and fried dry fruit and nuts. And do the pooja.

Another one prasadhami is meeta Aloo you take it from the cooker drain, the water and remove the outer skin then keep it bowl. Then you have to add your jaggery and brown sugar, then add Elaichi drops, grated coconut finally add honey and grapes.. Then, do pooja.. You can add ginger (dry) powder. Into this... Your wish..

This is the mandir bell mandir.. In tinsukia. Asssam..