Measure moong dal (yellow lentil).
Wash and soak moong dal (yellow lentil) in warm water for 2-3 hours.
Drain the water in which moong dal (yellow lentil) was soaked.
Wash it again until the water runs clear.
Transfer moong dal (yellow lentil) to a mixer/food processor. Pour milk and pulse. For vegan option – substitute khoya/mawa with cashew powder and milk with almond milk.
Pulse until the moong dal (yellow lentil) looks like a thick smooth paste. Make sure it is smooth and not grainy.
let’s being by preparing a 1 string sugar syrup (chashni). In a pan combine sugar, water and mix. Add eliachi powder (cardamom seeds) and saffron strands. Bring it to a boil. Stir continuously and keep a close watch on the syrup. Boil for 3-4 minutes on medium high
Lower the heat, dip spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it’s first string consistency.
To test – press your forefinger and thumb together. Start pulling them apart.
If the thread or sugar string between your finger and thumb doesn’t break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe
Heat ghee in a heavy bottomed pan.
Add moong dal (yellow lentil) and keep stirring.
Cook moong dal paste (yellow lentil) on medium low heat until the color changes from pale yellow to a dark golden color. It will take about 30- 40 minutes.
Mix in mawa and mix until the mixture becomes smooth and creamy. For vegan option – substitute khoya/mawa with cashew powder and milk with almond milk.
Pour in hot sugar syrup that we had prepared earlier. Keep stirring the mixture to avoid lump formation. As soon as you add sugar syrup, moong dal (yellow lentil) mixture will become all gooey and sticky. No worries, keep stirring and soon it will start to come together.
Water will evaporate and the mixture will start to look more like a dough. Before removing from flame make sure the mixture should look like a dough. If it is still runny, keep stirring till it reaches the stage where it can set. If the mixture is still soft, it will not set like a burfi (fudge).
Grease a tray or thali. Transfer this hot mixture to a greased tray and spread it around.
ready to eat
