In a pan add moong dal, channa dal and roast it until you a get a nice aroma. There is no need to change the colour of the dal.
Pressure cook the dal with enough water and mash it well.
Take the heavy bottomed vessel, add ghee and roast the coconut bits until they turn golden brown. Remove it from the pan and keep it aside.
Into the same pan, add jaggery, 1/4 cup of water and dissolve the jaggery. If there are impurities, strain it and use. Else you can use it without straining.
Allow the jaggery syrup to boil well, and then add the cooked, mashed dal into the jaggery syrup.
Cook for five minutes so that the moong dal will absorb the jaggery.
Then add the second milk and cook it in medium flame.
Finally add the first milk and turn off the flame.
Garnish it with the coconut bits.