Ingredients:
Pesara pappu Moong dal : 250gm
ghee neyyi : 100gm
sugar chekara :350gm
pachi kova :150gm
ilachi :5gm
kaazu : 25gm
cherries :25gm
Preparation Method
Wash moong dal and soak it in water for 3hours.
Clean and grind dal into paste.
Heat ghee in a pan,add dal paste ,stir it slowly on a low flame till ghee floats on the surface .
add sugar,kova and stir .as they dissolve mixture becomes fluid stir it till the mixture gets solid add food colour ,ilachi powder and take into aserving bowl.
Garnish with kaaju,cherries.
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