• Prep Time

    4 hours

  • Cooking Time

    60 minutes

  • Serving


  • Vegetarian
  • South Asian
  • Celebrations


  1. Rinse and soak the moong dal in water for 3 to 4 hours.
  2. Drain to remove excess water. Grind to a coarse paste using very little water.
  3. Dissolve the saffron in 1 tablespoon of warm milk. Set aside.
  4. Melt the ghee in a broad non-stick pan. Add moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
  5. Add in the warm milk, 1 cup of warm water and cook, stirring constantly till all the moisture has been absorbed.
  6. Add the sugar and cook on a slow flame till the ghee separates.
  7. Add the saffron mixture, cardamom powder and mix well.
  8. Garnish with slivers of almonds and cashew nuts. Serve hot!


  • 1 cup yellow moong dal (split yellow gram)
  • 1 cup warmed milk
  • 1 & 1/4 cups sugar
  • 1/2 tsp cardamom (elaichi) powder
  • A few saffron strands
  • 6 tbsp ghee
  • 2 tbsp sliced almonds (badam) and cashew nuts