Clean, wash and soak the moong dal in water for 3 to 4 hours.
Drain and blend in mixer to a coarse paste using very little water.
Keep aside. Dissolve the saffron in 1 tbsp of warm milk and keep aside.
Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame till it becomes golden brown in colour, while stirring continuously.
Add the remianing warm milk and 1 cup of warm water and cook on a medium flame, while stirring continuously, till all the liquid is absorbed.
Add the sugar and cook in a slow flame till the ghee separates, while stirring continuously.
Add the saffron and cardamom powder and mix well.
Serve hot garnished with almond and pistachio slivers and saffron strands.
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