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Dal ka
seera
Ingredient
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.
Source:
bawarchi.com
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