• 1 cup – moong dal
• 1/2 litre – Milk
• 1.5 cups – Ghee
• 2 tsp – Rice flour
- Pressure cook moong dal, adding half the milk and water, and mash with a ladle.
- In a heavy-bottom kadai, add the above mixture and the remaining milk. When it thickens, add sugar and ghee. Stir continuously.
- When the ghee separates, add the rice flour and stir continuously so that no lumps are formed.
- Add red kesari colour if needed.
- Cool and serve.
Recipe courtesy of Rajam Partheeban