PREPARATION

1. In a bowl, add 100 grams slit mung beans, 300 milliliters water and soak for 2 - 3 hours.
2. Transfer this into a blender and blend it into a paste. Keep aside.
3. In a bowl, add 45 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
4. Soak for about 20 minutes.
5. In a mixing bowl, add 160 grams all purpose flour, 2 tablespoons semolina, 2 tablespoons powdered sugar, 45 milliliters ghee and mix it well.
6. Add 80 milliliters milk and knead it into a smooth soft dough.
7. Rest the dough for 20 - 25 minutes.
8. Take a pan, add 60 grams powdered sugar, 100 milliliters water and stir continuously until the sugar is fully dissolved.
9. Bring it to a boil. Boil for about 5 - 7 minutes on medium heat or until the syrup thickens.
10. Remove it from heat and keep aside.
11. Heat 60 milliliters ghee in a another pan, add the blended split mung beans in it and mix it well.
12. Cook for about 25 - 30 minutes on medium heat or until it turns dark brown in color.
13. Then, add the prepared sugar syrup and mix it well.
14. Add 300 milliliters milk, soaked saffron milk and mix it well.
15. Cook for 8 - 10 minutes on medium heat or until the mixture thickens.
16. Now, add 50 grams khoa and mix it well.
17. Add 2 tablespoons almonds, 2 tablespoons raisins and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat and allow it to cool.
20. Take a ball from dough and flatten it with the help of a rolling pin.
21. Add some prepared mixture on it.
22. Gently bring together both the edges and join. Gently press the edges.
23. Now with your fingertips, start pinching the pressed edges.
24. Place it on a baking tray.
25. Brush it with milk.
26. Preheat the oven to 350°F/180°C. Bake for about 30 minutes. Remove it from oven.
27. Serve hot.