Ingredients:
1 cup of yellow moong dal (split yellow gram)
1 cup of milk warmed
1 1/4 cups of sugar
1/2 tsp of cardamom (elaichi) powder
a few of saffron (kesar) strands
2 tbsp sliced almonds (badam) and pistachios
6 tbsp of ghee
Method:
Soak the moong dal in water for 3 to 4 hours.
Drain extra water and grind to a coarse paste using very little water. Too much of water will spoil it.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Melt the ghee in a think, broad and 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.