![](https://rasoitime.com/wp-content/uploads/Halwai/dal-ka-seera.jpg)
Ingredients:
• 250 gm Moong dal (green)
• 250 gm Sugar
• 250 gm Ghee
• elaichi powder
• 250 ml water
Method:
- Soak dal overnight.
- Wash well and keep aside.
- Grind dal fine either in a stone grinder or electric grinder or mixie.
- Use as little water as possible.
- Put sugar and water in a pan and put to boil.
- Once sugar dissolve add a few tbsp. of milk.
- As the syrup boils the scum will rise.
- Remove with a strain.
- Further boil till 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 dal.
- Keep stirring rigorously to avoid burning.
- Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
- 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.
- Garnish with dry fruits.
- Relish this dish hot on a cold day.
Recipe courtesy of Sify Bawarchi