1/2 cup Moong Dal (soaked 4-5 hours) 1/2 cup Ghee 1/2 cup Mawa 1/2 cup Water 1/4 cup + 2 tbsp Sugar 6 Green Cardamom seeds Saffron Nuts Roast soaked dal to a deep golden color and grind to a coarse paste. Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release. Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture. Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.
1 1/2 cups heavy whipping cream (360 ml) 8-ounce container of mascarpone cheese , at room temperature (225 g) 1/3 cup granulated sugar (67 g) 1 teaspoon vanilla extract (5 ml) 1 1/2 cups cold espresso , prepared (360 ml) 1 package Lady Fingers, Savoiardi brand available in the cookie aisle at your local grocery store or online Cocoa powder for dusting the top Pour the whipping cream into a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradua
