Dal ka seera

500 gm Moong dal (green)
500 gm sugar
500 gm ghee
Saffron damp in a minor milk

26
Elaichi powder water in excess of 250 ml.

Procedure

Soak the dal for 5-6 hrs.
Rinse and remove the skins effectively.
Grind dal good possibly in a stone grinder or electric powered grinder or mixie. Employ as small water as probable.
Put sugar and water in a pan and put to boil.
When sugar dissolve add a couple of tblsp. of milk. As the syrup boils the scum will add. Remove with a tension.
Even more boil until the syrup develop into sticky involving the arms.
(One thread must tumble any time poured against a tilted spoon) maintain apart. heat the ghee in a large kadai (vessel) and add dal.
Continue to keep stirring rigorously to prevent burning.
As soon as the dal prevents sticking to the vessel, stir little by little until golden brown, and ghee b egins to independent. Pour the very hot syrup, add elaichi and dissolved saffron.
Stir Quite thoroughly, not making it possible for hand to be scalded. Cook slowly but surely until all water is absorbed.
Enhance with chopped dry fruit. serve scorching particularly on a chilly working day.