First wash daal and sock for about 4 to 5 hours.
After 5 hours strain the water.
Now put the socked daal into mixer jaar and make coarse paste.
Now heat clarified butter in a wok .
Add daal paste .
Roast on slow flame till dark brown in colour. (It takes 25 to 30 minutes)
Now add milk and mix well.
Now add mawa and cardamom powder and mix well.
Now add sugar and cook on slow flame till ghee leaves the side of pan.
Now garnish with chopped pistachios and chashewnuts. Serve hot
