INGREDIENTS :
- 250gms moong dal
- 150gms ghee
- 200 ml water
- 250 ml milk
- 25 gms chopped almonds
- 200 gms sugar
- 100 gms Khoya
- 5 green cardamom
- 10 gms pistachios
- 25 gms chopped cashews
- 1 gm Saffron
Chef of the day: Sai teja (BCTCA 4th sem)
FOR GARNISH :
- 1 piece Chandi Warq
- 10 gms Almond slivers
METHOD :
- Wash and soak the moong dal for 2 hours.
- Par boil the moong dal till 3/4th Drain, Coarsely mash the dal with a wooden spoon and keep aside.
- Heat 50 gms ghee in a non-stick pan. Add moong dal, lower heat and mix well.
- Sauté, stirring continuously, till golden brown or for 20-25 minutes.
- Add sugar and 200ml water to the dal. Cook till sugar dissolves completely
- Heat 150ml milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat.
- Add saffron milk to moong dal and mix well along with the rest of the milk.
- Add khoya to moong dal mixture along with cardamom powder, chopped pistachio, cashew nuts and half of almond slivers.
- Cover and cook for 5 minutes on low heat. Remove lid, mix till the dal is completely cooked and ghee is released. Switch off heat and transfer in a serving dish.
- Serve hot garnished with chandi ka warq, saffron and remaining almond slivers.