Ingredients;
1 cup moong dal(dhuli huai),
1 cup sugar,
a pinch of saffron(kesar),
1/2 cup milk,
3/4 cup mawa(khoya),
1tbsp besan,
1 cup ghee,
10-12 almonds and pistachios.
Method;
Wash and soak the moong dal for 6 hours or overnight.Grind coarsely using very little water. Prepare one string sugar syrup with sugar and one half cup of water.Soak saffron in hot milk. Crumble mawa into fine gravee. Blanch almonds in boiling hot water for 5 minutes. Cool and peel them, cut them into thin slivers. Heat ghee in a thick bottom form and add 1 tbsp besan. Now add the ground moong dal,keep stirring over a slow flame till the dal turns golden brown. Add the sugar syrup and saffron in milk. Stir till they are thoroughly in corperated and the sheera is of dropping consistancy. Add mawa and cook till it dissloves. Serve hot garnished with sliced almonds and pistachios.
1 cup moong dal(dhuli huai),
1 cup sugar,
a pinch of saffron(kesar),
1/2 cup milk,
3/4 cup mawa(khoya),
1tbsp besan,
1 cup ghee,
10-12 almonds and pistachios.
Method;
Wash and soak the moong dal for 6 hours or overnight.Grind coarsely using very little water. Prepare one string sugar syrup with sugar and one half cup of water.Soak saffron in hot milk. Crumble mawa into fine gravee. Blanch almonds in boiling hot water for 5 minutes. Cool and peel them, cut them into thin slivers. Heat ghee in a thick bottom form and add 1 tbsp besan. Now add the ground moong dal,keep stirring over a slow flame till the dal turns golden brown. Add the sugar syrup and saffron in milk. Stir till they are thoroughly in corperated and the sheera is of dropping consistancy. Add mawa and cook till it dissloves. Serve hot garnished with sliced almonds and pistachios.
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