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Suggest a better descriptionSoak the dal for 5-6 hours. Wash and remove the skins well. Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible. Put sugar and water in a pan and put to boil. Once sugar dissolve add a few tblsp. of milk. As the syrup boils the scum will rise. Remove with a strain. Further boil till the syrup become sticky between the fingers. (One thread should fall when poured from a tilted spoon) keep aside. Heat the ghee in a heavy kadai (vessel) and add dal. Keep stirring rigorously to avoid burning. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate. Pour the hot syrup, add elaichi and dissolved saffron. Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed. Decorate with chopped dry fruit. Serve hot especially on a cold day.
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Serving Size: 1 Serving (1500g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5520 | ||
Calories from Fat: 3650 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 405.6g | 541 % | |
Saturated Fat 256.8g | 1284 % | |
Monounsaturated Fat 105.1g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 1075mg | 331 % | |
Sodium 2880mg | 99 % | |
Potassium 130mg | 3 % | |
Total Carbohydrate 500.2g | 147 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 500.2g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5520
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