Moong Dal Sheera ( Gujarati Recipe)

Drain the moong dal, add 1 tbsp of water and blend in a mixer to a coarse paste. Keep aside.

Dissolve the saffron in 1 tbsp of warm milk and keep aside.

Heat the ghee in a broad non-stick kadhai, add the moong dal paste and cook on a slow flame for 40 to 45 minutes or till it becomes golden brown in colour, while stirring continuously.

Add the warm milk and 1 cup of warm water, mix well and cook on a slow flame for another 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.

Add the sugar and mix well. Cover and cook on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.

Add the prepared saffron-milk mixture and cardamom powder and mix well.

Serve hot garnished with almond, pistachio slivers and saffron strands.