Ingredients:
• 500 g – moong dal
• 500 g – unsweetened khoya
• 1/2 kg – Sugar
• 25 g – each, blanched and sliced Almonds and Pistachios and melon seeds
• 1/2 tsp – essence of Saffron
• Silver foil
• Ghee – 4 tbsp
Method:
- Clean and soak dal in water for a couple of hours.
- Drain out the water and grind to a paste
- Put 1.5 cups water in sugar and prepare a syrup of one-third consistency.
- Remove from fire and keep it warm.
- Heat ghee in a vessel and then fry the dal
- Keep on stirring it till the dal turns a golden colour.
- Put in the khoya and mix till smooth
- Add the syrup and nuts and 1 tsp cardamom powder
- Cook till the mixture turns thick and leaves the sides of the vessel
- Put in the essence and remove from fire.
- Put in a greased thali, level the surface and cover with foil.
- Cut into desired shapes
- Store in airtight tin.
Recipe courtesy of Sify Bawarchi