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Dal Ka Seera
- Duration: 30 minutes
- Serves: 2 to 4 people
Remember to soak the saffron in some warm milk for at least 20 minutes to get a good colour and a fine aroma.
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The Rajasthani cuisine is well-known for its sweet dishes. Dal Ka Seera is popular as a festive recipe and is a staple at Rajasthani weddings. It is a very appetising dish and tastes especially great during the winter months. A dessert made using coarsely-ground split yellow moong dal, ghee, sugar and dry fruits, it is believed to have originated in the kitchens of the Maharaja of Udaipur.
- Green gram (moong dal) (1 cup)
- Sugar (½ cup)
- Ghee (½ cup)
- Green cardamom (hari elaichi) powder (1 tsp)
- Saffron (kesar) (soaked in a little milk)
- Milk (4 tbsp)
- Dry fruits (for garnishing)
- Water (as required)
- Soak the dal in water for about 5 to 6 hours. Wash it well and then remove the skin.
- Grind it to make a fine paste. Use only a little water.
- In a pan, add the sugar along with some water. Once it has come to a boil, or once the sugar has dissolved, add in the milk.
- Keep heating the syrup for some more time, till it has attained a sticky consistency.
- In a kadhai, heat the ghee. Then, toss in the dal and keep stirring continuously so that it does not get burnt.
- Keep cooking till the dal has turned golden brown in colour and the ghee has begun to separate from it.
- Next, add in the sugar syrup, elaichi powder and the dissolved kesar.
- Keep stirring intermittently till all the water has been absorbed. Then, turn off the flame.
- Garnish with dry fruits of your choice.
- Dal Ka Seera is now ready to serve.