PREPARATION

1. In a bowl, add 350 grams split bengal gram, 1 litre water and soak for 6 - 8 hours.

2. Heat 70 grams ghee in a skillet, add the soaked split bengal gram and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

3. Remove it from heat and transfer this into a blender and blend it into a fine powder.

4. Transfer this mixture into a heavy skillet and dry roast for 3 - 5 minutes on medium heat.

5. Add 30 grams crushed almonds, 40 grams crushed cashews and mix it well.

6. Then, add 250 grams condensed milk and mix it well.

7. Add 50 milliliters ghee, 40 grams desiccated coconut and mix it well.

8. Now, add 150 milliliters sugar syrup and mix it well.

9. Cook for 7 - 10 minutes on medium heat or until the mixture thickens.

10. Remove it from heat and spread the mixture evenly on a tray.

11. Cut it into pieces.

12. Rest for 30 - 40 minutes.

13. Garnish with almonds.

14. Serve.

Moong Dal Barfi

Servings - 4 - 5

INGREDIENTS

Split mung beans - 500 grams

Water - 1litre

Ghee - 100 grams

Crushed cashews - 40 grams

Crushed pistachios - 40 grams

Desiccated coconut - 40 grams

Khoa - 100 grams

Condensed milk - 100 grams

Sugar syrup - 150 milliliters

Pistachios - for garnishing