Ingredients
For 2 servings:
- Moong daal 1/2 cup
- Ghee 1/4 cup (or 4 Tbsp)
- Suji 2 Tbsp
- Mawa or milk powder 1/4 cup (or 3/4 cup whole milk)
- Sugar 1/2 cup
- Water 1 cup for soaking and 1 cup for sugar syrup
- Elaichi (cardamom) powder 1/2 tsp
- Kesar 3 strands
- Raw or Unsalted Roasted slivers of cashew, pistachios, or almonds (1 Tbsp mix).
For 4 servings:
- Moong daal 1 cup
- Ghee 1/2 cup
- Suji 4 Tbsp
- Mawa or milk powder 1/2 cup (or 1.5 cups whole milk)
- Sugar 1 cup
- Water 2 cups for soaking and 2 cups for sugar syrup
- Elaichi (cardamom) powder 1 tsp
- Kesar 5 strands
- Raw or Unsalted Roasted slivers of cashew, pistachios, or almonds (2 Tbsp mix).
Method
Either soak moong daal for 2 hrs in water, then drain water and grind to a paste;
Or, wash and dry roast moong daal and then grind to a coarse powder
Pan 1:
- Roast suji in 2 Tbsp ghee, until it changes color, don't brown it.
- Add the daal paste, and keep mixing until water evaporates.
- Slowly add ghee and keep mixing. Ghee will get abosrbed, but then keep mixing/cooking until ghee separation happens and mixture becomes liquidy.
- Add mawa and keep mixing
Pan 2:
- On Medium heat add sugar, water and elaichi powder until sugar dissolves.
- Add kesar and wait for 1 min
Pour content of Pan 2 to Pan 1. Continue to mix and cook for 5-7 minutes, then turn off heat and let it cool. Mixture will get drier as it cools.
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