Ingredients:

• 250 gm Moong dal (green)
• 250 gm Sugar
• 250 gm Ghee
• elaichi powder
• 250 ml water

Method:

1. Soak dal overnight.
2. Wash well and keep aside.
3. Grind dal fine either in a stone grinder or electric grinder or mixie.
4. Use as little water as possible.
5. Put sugar and water in a pan and put to boil.
6. Once sugar dissolve add a few tbsp. of milk.
7. As the syrup boils the scum will rise.
8. Remove with a strain.
9. Further boil till the syrup become sticky between the fingers.
10. (One thread should fall when poured from a tilted spoon) keep aside.
11. Heat the ghee in a heavy kadai (vessel) and add dal.
12. Keep stirring rigorously to avoid burning.
13. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
14. Pour the hot syrup, add elaichi and dissolved saffron.Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
15. Garnish with dry fruits.
16. Relish this dish hot on a cold day.

Recipe courtesy of Sify Bawarchi