Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| Half | Teacup | Dhal, Moong | Soak the green gram dhal overnight, |
| 1.5 | Teacup | Vegetable Shortening (Dalda) | Fry dhal batter |
| 1.5 | Teacup | Sugar, Table | prepare sugar syrup, |
| Half | Teaspoon | Kesar (Saffron) | heat, crush and soak in a little milk |
| 1 | Tablespoon | Almonds (Badam) | add crushed |
| 1 | Tablespoon | Raisins | add crushed |
| 6 | Nos. | Cardamoms (Elaichi) | add crushed |
Method
Soak the green gram dhal overnight, and next day drain and grind to a smooth paste. Fry it in Dalda, till the raw taste goes. Separately prepare sugar syrup, and mix it to the dhal which is cooking. Continue cooking till the mixture separates from the sides of the vessel
If you are using the hard Kesar, heat, crush and soak in a little milk. Add this mixture to the dhal mixture and blend well.
When done, remove it from the fire, and add the crushed almonds, raisins etc and garnish the mixture, before serving.
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