Ingredients Jump to Instructions ↓

  1. 1 cup yellow moong dal (split yellow gram) , soaked for 3 hours

  2. 3/4 cup ghee

  3. 1 cup warm milk

  4. 1 1/4 cups sugar

  5. 1/2 tbsp cardamom (elaichi) powder

  6. For The Garnish

  7. a few almond (badam) slivers

  8. a few pistachio slivers

  9. a few saffron (kesar) strands

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. 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.

  5. 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.

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

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


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