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Ingredientes
- 500 gm Moong dal, (green)
- 500 gm Sugar
- 500 gm Ghee Saffron soaked in a little lowfat milk Elaichi pwdr Water about 250 ml
Direcciones
- Soak the dal for 5-6 hrs.
- Wash and remove the skins well.
- Grind dal fine either in a stone grinder or possibly electric grinder or possibly mixie.
- Use as little water as possible.
- Put sugar and water in a pan and put to boil.
- Once sugar dissolve add in a few tblsp. of lowfat milk.
- As the syrup boils the scum will rise.
- Remove with a strain.
- Further boil until the syrup become sticky between the fingers.
- (One thread should fall when poured from a tilted spoon) keep aside.
- Heat the ghee in a heavy kadai (vessel) and add in dal.
- Keep stirring rigorously to avoid burning.
- Once the dal stops sticking to the vessel, stir gradually until golden, and ghee begins to separate.
- Pour the warm syrup, add in elaichi and dissolved saffron.
- Stir very carefully, not allowing hand to be scalded. Cook slowly until all water is absorbed.
- Decorate with minced dry fruit.
- Serve warm especially on a cool day.
