Moong dal / Pesarapappu -1 cup (after grinding i got 2 cups of paste)
Sugar-3/4 cup (acc to u r taste)
Water-2 cups of water
Turmeric powder-1/2 tsp
Cardamom powder-1 tsp(optional)
Oil-for deep frying
Wet Cotton cloth
Wash and Soak the moong dal and rice for 4 hours in water.
Drain and grind the dal and rice to a smooth paste in a mixer.Add turmeric powder and without using much water.
Now take a thick bottom vessel and add the 2cupsof moong dal paste,2 cups of water and sugar and salt to it.Mix together on a low flame with constant stringing.
Now you have to keep stirring so it dos not stick to the bottom and burn.
Once the cooked dal should halwa like consistency or thickens and add the cardamom powder and ghee.
mix it together.
Now pour it on a greased flat plate or wet cloth smooth-en with a flat spoon and let it cook for 5 minutes.
Once the mixture is cooled,cut into diamonds.
Now heat oil in a deep pan and deep fry these pieces till golden brown.
While frying they tend to stick to the bottom of the pan,so keep stirring all the while when frying.
Once they start to brown keep a close eye and take out as soon as they turn a nice golden brown.
As they already have sugar,they will tend to burn easily.Drain on paper towles . serve immediatley or at least on the same day.They do keep well for at least 4 days but are best eaten immediately.
serve immediatley or at least on the same day.They do keep well for at least 4 days but are best eaten immediately.
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