Heat 2 tsp of Ghee in a pressure cooker and roast 1/2 cup of Moong Dal in it until golden brown in color. Add a cup of Milk, a cup of Water and mix well. Pressure cook for 4 whistles and remove from heat.
Make paste of the cooked Dal by stirring and adding 1/2 cup of Water to make it to a smooth consistency. Remove the paste from the pressure cooker pan and add to a skillet / pan. Cover cook for 5 minutes on low heat. Remove the cover and add 3 tbsp of Ghee while stirring. Stir until the paste leaves the sides of the pan. Remove from heat.
Allow the paste to cool and then make an-inch width and 1/2 inch height discs with all the dough. Use a skewer to make a flower like impression on them slightly pressing them.
Sugar Syrup - Heat 1 1/2 cup of Water and dissolve 1 1/2 cup Sugar in it. Add a tsp of Cardamom Powder, couple strands of Saffron and few drops of Lemon juice to it and mix well. Boil until the syrup is sticky and remove from heat.
Heat oil for deep frying the pithas and fry them until golden brown. Drain them out of oil and immediately place them in the sugar syrup. Repeat the same until all the discs are fried.
Allow the pithas to soak for 2-4 hours. Serve like Gulab jamun.
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