Ingredients :
Yellow moong dal soaked in water for 3-4 hours - 1 cup
sugar - 1 cup
ghee - 1 cup (you can increase it as per your requirement, but preferably dont decrease the quantity)
water - 1 - 1& 1/4 cups
blanched and sliced almonds
Method :
1) Grind the soaked dal to a coarse paste without adding much water
2) In a pan, add 1 cup less 2 tbsp of ghee, add 1 tbsp besan and roast till light brown in low flame (this prevents the moong dal sticking to the bottom of the pan)
3) Add the moong dal paste and saute in a sim flame till it becoms golden brown and you start getting a different aroma (basically the raw smell of the dal should not be there), keep aside. this would take approx 25-30 mins
3) in another pan, add the sugar and water and bring to a boil.
4) when it comes to one string (when you dip the laddle into the sugar syrup and raise it, you should observe 1 string, this is the next step after boiling)
5) add the sugar syrup into the roasted dal mixture and start cooking till the mixture starts leaving the sides
6) garnish with cardamom powder and almond slices
The moong dal paste should be fried in ghee on a very slow flame and should be done patiently. it shouldnt burn, this may take a while
some people add mawa, but i dont prefer it as the authentic aroma of moong would be missing and also it tastes like a milk sweet
Yellow moong dal soaked in water for 3-4 hours - 1 cup
sugar - 1 cup
ghee - 1 cup (you can increase it as per your requirement, but preferably dont decrease the quantity)
water - 1 - 1& 1/4 cups
blanched and sliced almonds
Method :
1) Grind the soaked dal to a coarse paste without adding much water
2) In a pan, add 1 cup less 2 tbsp of ghee, add 1 tbsp besan and roast till light brown in low flame (this prevents the moong dal sticking to the bottom of the pan)
3) Add the moong dal paste and saute in a sim flame till it becoms golden brown and you start getting a different aroma (basically the raw smell of the dal should not be there), keep aside. this would take approx 25-30 mins
3) in another pan, add the sugar and water and bring to a boil.
4) when it comes to one string (when you dip the laddle into the sugar syrup and raise it, you should observe 1 string, this is the next step after boiling)
5) add the sugar syrup into the roasted dal mixture and start cooking till the mixture starts leaving the sides
6) garnish with cardamom powder and almond slices
The moong dal paste should be fried in ghee on a very slow flame and should be done patiently. it shouldnt burn, this may take a while
some people add mawa, but i dont prefer it as the authentic aroma of moong would be missing and also it tastes like a milk sweet
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