Moong mithai Recipes

How to Prepare / Make / Cook - Moong mithai ?

1 kilo washed moong. 1 kilo khoya. 1 ½ kilo sugar. 100 grams each of melon seeds, almonds and pistachios. 2 tblsps. Cardamom seeds. 1 tsp. Essence of saffron or any other essence of your choice. Silver or golden foil. 8 tblsps. Pure ghee.

Clean and soak the dal over night in water. Drain out the water completely and grind slightly coarse. Blanch and slice the nuts. Prepare a thick syrup from sugar and 3 cups water. Remove from fire and keep it warm. Heat ghee and put in the dal and fry to a golden colour. Add the khoya and fry for a little while until the mixture turns smooth. Reheat the syrup and put in the dal mixture along with the rest of the ingredients. Keep on stirring till the mixture turns thick and leaves the sides of the dekchi. Pour the mixture in a greased thali and spread evenly. Cool and cover with foil and cut into any shape you desire. Store in airtight container.

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