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.
