Moong Dal Sheera

Moong Dal Sheera - Nutan Shenoy-Kini

Ingredients:

1 cup yellow moong dal (split yellow gram)
1 cup milk, warmed
1 1/4 cups sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
6 tbsp ghee
For the garnish
2 tbsp sliced almonds (badam) and pistachios


Method:

Soak the moong dal in water for 3 to 4 hours.
Drain and grind to a coarse paste using very little water.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Melt the ghee in a broad non-stick pan.
Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
Add in the warm milk and 1 cup of warm water and cook, stirring continuously till all the moisture has been absorbed.
Add the sugar and cook on a slow flame till the ghee separates.
Add the saffron and cardamom powder and mix well.
Garnish with slivers of almonds and pistachios. Serve hot.

Tips:

If the moong dal paste has excess water after grinding, drain it out through a strainer.

Recipe From Nutan's Kitchen