Dal ka seera

• 500 gm Moong dal (green)
• 500 gm sugar
• 500 gm ghee
• saffron soaked in a little milk
• elaichi powder
• water about 250 ml.

Method

• Soak the dal for 5-6 hours.
• Wash and remove the skins well.
• Grind dal fine either in a stone grinder or electric grinder or mixie.
• Use as little water as possible.
• Put sugar and water in a pan and put to boil.
• Once sugar dissolve add a few tblsp. of milk.
• As the syrup boils the scum will rise.
• Remove with a strain.
• Further boil till the syrup become sticky between the fingers.
• (One thread should fall when poured from a tilted spoon) keep aside.
• Heat the ghee in a heavy kadai (vessel) and add dal.
• Keep stirring rigorously to avoid burning.
• Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
• Pour the hot syrup, add elaichi and dissolved saffron.
• Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
• Decorate with chopped dry fruit.
• Serve hot especially on a cold day.