Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Soak the dal for 5-6 hours.
  2. Wash and remove the skins well.
  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 tblsp.
  7. of milk.
  8. As the syrup boils the scum will rise.
  9. Remove with a strain.
  10. Further boil till the syrup become sticky between the fingers.
  11. (One thread should fall when poured from a tilted spoon) keep aside.
  12. Heat the ghee in a heavy kadai (vessel) and add dal.
  13. Keep stirring rigorously to avoid burning.
  14. Once the dal stops sticking to the vessel, stir gradually till golden brown,and ghee begins to separate.
  15. Pour the hot syrup, add elaichi and dissolved saffron.
  16. Stir very carefully, not allowing hand to be scalded.
  17. Cook slowly till all water is absorbed.
  18. Decorate with chopped dry fruit.
  19. Serve hot especially on a cold day.

Reviews

(2)
Most Helpful

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)

cUte Kitty pUnk November 19, 2009

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