Moong Dal Sheera ( Gujarati Recipe)
by Tarla Dalal
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This recipe is ambrosia for all sweet lovers, especially those fond of sheera. This coarse-textured, hot sweet takes a long time to cook—as slow cooking with continuous stirring is a must for this recipe—but is definitely a rewarding effort! soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma.
- Drain the moong dal, add 1 tbsp of water and blend in a mixer to a coarse paste. Keep aside.
- Dissolve the saffron in 1 tbsp of warm milk and keep aside.
- Heat the ghee in a broad non-stick kadhai, add the moong dal paste and cook on a slow flame for 40 to 45 minutes or till it becomes golden brown in colour, while stirring continuously.
- Add the warm milk and 1 cup of warm water, mix well and cook on a slow flame for another 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.
- Add the sugar and mix well. Cover and cook on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.
- Add the prepared saffron-milk mixture and cardamom powder and mix well.
- Serve hot garnished with almond, pistachio slivers and saffron strands.
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