Moong Dal Sheera

Method

1. 01

   Dry-roast moong dal in a heavy kadhai over low heat, stirring constantly, until it turns light golden and fragrant — about 8 minutes.

2. 02

   Grind the roasted dal coarsely in a dry mixer. The grain should still be slightly bitty, not powdery.

3. 03

   Warm the milk and water together. Soak the saffron in 2 tablespoons of warm milk.

4. 04

   In the same kadhai, melt 4 tbsp ghee on low heat. Add the ground dal and roast — stirring constantly — for 12-15 minutes until it turns rich golden brown and the kitchen smells like halwa.

5. 05

   Slowly add the warm milk-water mixture. Stand back — it spits. Stir continuously to prevent lumps.

6. 06

   As the dal absorbs the liquid, add sugar and saffron milk. Keep stirring on low heat.

7. 07

   When the sheera leaves the sides of the pan and turns glossy (5-7 minutes), add the remaining 1 tbsp ghee and the cardamom.

8. 08

   Fold in fried cashews and almonds. Serve warm.