Dal Ka Seera

Ingredients

• 500 g moong dal (green)
• 500 g sugar
• 500 g ghee
• Saffron, soaked in a little milk
• Cardamom (elaichi) powder
• 250 ml water

Method

1. Soak moong dal for 5–6 hours.

2. Wash thoroughly and remove the skins.

3. Grind the dal to a fine paste using as little water as possible.

4. Prepare sugar syrup:

   • In a pan, combine sugar and water, then bring to a boil.
   • Once sugar dissolves, add a few tablespoons of milk.
   • Remove the scum that rises on top.
   • Continue boiling until the syrup is sticky to touch (one-thread consistency). Set aside.

5. Heat ghee in a heavy-bottomed kadai and add the ground dal.

6. Stir continuously to prevent burning.

7. Once the dal stops sticking to the vessel, cook until golden brown and ghee begins to separate.

8. Carefully add the hot sugar syrup, cardamom powder, and saffron milk.

9. Stir gently and cook slowly until all the water is absorbed.

10. Garnish with chopped dry fruits.

11. Serve hot, especially on a cold day.