Soak the moong dal overnight. Wash and remove hust; grind coarsely. Heat ghee in a saucepan and fry green cardamom, cloves and cinnamon lightly. Add the dal paste and fry until it turns golden brown. Add milk and stir; when the ingredients thicken, add sugar and saffron. Keep stirring until the ghee separates. Add mawa, mix well and remove from heat. Garnish with almonds and serve.
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