Moong ji Dar jo Sheero

Method

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1. 1

   Wash the split green gram lentil and soak it for 6 hours or overnight.

2. 2

   Grind it coarsely using very little water. Set aside.

3. 3

   Soak the saffron in warm milk. After a few minutes the milk changes colour; set aside.

4. 4

   Blanch the almonds in boiling hot water for 5 minutes, cool them, peel them and cut into thin slivers.

5. 5

   In a pan, put 1 cup sugar and 1½ cups water on a medium flame and cook to a 1-string sugar syrup. Set aside.

6. 6

   Grate the mawa and set aside.

7. 7

   In a deep pan, heat the ghee. Add the besan and stir well for a few minutes. Add the ground dal and keep stirring over a slow flame until the dal turns golden brown.

8. 8

   Add the 1-string syrup and the saffron milk and stir until everything is thoroughly blended and the sheero has a purée consistency.

9. 9

   Add the grated mawa and cook until it dissolves into the sheero.

10. 10

    Serve hot, garnished with the sliced almonds and pistachios.