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.


  • 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.

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