1 hr 40 min
Hands-on time
+ 4 hr soaking or marinating first
HardDifficulty
6 stepsSteps
Method
- 1 Soak hulled mung beans for 4 hours, then coarsely grind them with very little water.
- 2 Stir the soybean mixture in ghee for 40 minutes, constantly stirring.
- 3 Forty minutes of stirring is all it takes for this dish to cook; if you let go for even a moment, the bottom of the pot will be burnt.
- 4 The mixture is ready when it becomes loose and granular, and the ghee separates at the sides of the pot.
- 5 Pour in the hot milk mixed with saffron little by little and stir until the mass is completely absorbed.
- 6 Add sugar and cardamom, stir until thickened, then sprinkle with almonds and raisins.