Ingredients:
Bengal Gram/Chana Dal – 1/2 cup
Milk – 1 litre
Ghee – 1/4 cup
Cinnamon Stick – 1/2 inch piece
Green Cardamom – 2 pods
Unsweetened Khoya – 250 gms
Almonds – 1/2 cup, ground
Pistachios – 1/4 cup, ground
Sugar – 1 cup
For Garnish:
Almonds – 10, blanched, peeled and slivered
Pistachios – 20, blanched, peeled and slivered
Method:
1. Wash the dal and soak it in water for 60 minutes.
2. Drain and pressure cook with 4 cups of water for 5 to 6 minutes.
3. When cool, strain the dal and puree it with 1 cup of milk.
4. Set aside.
5. Put the ghee in a pan on moderate heat.
6. When hot, season it with the cinnamon and cardamoms.
7. Mix in the pureed dal, khova and ground almonds and pistachios.
8. Add the remaining milk and sugar, stirring continously on moderate heat, till the milk evaporated and a thick non-pourable consistency is reached.
9. Decorate it with the slivered almonds and pistachios.
10. Serve hot or cold.
