1 cup yellow moong dal
1 1/2 cup warm milk
1/2 cup of water
a few strands of saffron
1 tbsp warm milk
1/2 cup ghee
1 cup sugar
1/2 tsp cardamom (elaichi) powder
For The Garnish
2 tbsp of slivered almond and pistachio mix
Soak the moong dal in sufficient quantity of water for about 2-3 hours. Drain well.
Blend in a mixer to a coarse paste with 1 tbsp water and keep aside.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Heat the ghee in a deep non-stick kadhai, add the moong dal paste and cook on a medium flame for about 25-30 minutes, while stirring continuously (the mixture will turn into pinkish brown color).
Add the milk and 1 cup of warm water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
Add the sugar, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Add the saffron-milk mixture, cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Serve warm garnished with almond Pistachio slivers or store in an air-tight container and refrigerate it.
