MOONGDAL SHEERA

MOONGDAL 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.