Method:-
Add some milk to the sprouted moong and grind it to a paste.
Now keep the milk boiling in a thick bottom pot, keep stirring with a spoon, keep the flame medium, after it comes to boil 2-4, add the paste of moong dal to it and thicken it while stirring continuously with a spoon. Add cardamom powder to it.
Fry the dry fruits in 1 spoon of ghee and add it to the jaggery. When the milk gets thick after boiling, turn off the gas and add the jaggery (add it to the boiling phirni, milk may burst)
Turn on such flame and boil 2-3 times while stirring with a spoon, add the kewda water. Now put it in a small bowl or kullahd and keep it in the fridge after cooling.
Serve cold with garnish with rose petals
