Prep 0 mins
Cook 0 mins
- 500 g mung dal (green)
- 500 g sugar
- 500 g ghee
- saffron, soaked in a little milk
- cardamom powder
- 250 ml water
- Soak the dal for 5-6 hours.
- Wash and remove the skins well.
- 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 tblsp.
- 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.
- Decorate with chopped dry fruit.
- Serve hot especially on a cold day.
it's not easy to write a review for this b/c honestly i've never made it before this time and never eaten it either - but we had a dinner guest from India so i tried it. He said that it was good but not as sweet as he is use to - which is surprising considering it contains a pound of sugar - but anyways, he is also used to it having ground almonds - which sounds nice to try next time. he said he'd give it an 8 out of 10 - which is naturally a 4 out of 5 with this system - so that's pretty good! i didn't have ghee so i used clarified butter (homemade version)