Lentil dumplings soaked in a succulent sugar syrup to enjoy the earthiness of this dessert. Best served when garnish with dry nuts.
| Occasion: Any | Total servings: 20 | |
| Cuisine: Pakistani | Calories: | |
| Effort: Easy | Pre-Prep time: | |
| Best for: All | Preperation time: 30 mins | |
| How to serve: Warm |
Ingrdients:
- A cup of mash ki daal or mash dal powder (an indian grocery store)
- 5 cups of sugar
- 3 cups of water
- Saffron
- Elaichi
- Chandi ka warq for decor
Method:
- Soak the dal overnight.
- However if you have the dal powder you can blend it with enough water in a blender to make a smooth paste.
- NO LUMPS!
- While you blend, in a saucepan add the sugar to the water with a pinch of saffron and elaichi (for a pleasant smell) and set it to heat on medium high.
- When the sugar/water begins to appear in to a smooth syrup.. you prepare another pan with oil for frying.
- You drop spoonful of the dal paste into the oil (they get larger once they fry) once inside the hot oil, the balls should bounce back up, do not wait for them to turn into brown... as they bounce back up, take them out of the pan with a slotted spoon so you can remove excess oil.. immediately dump the balls as they come out of the frying pan into the syrup pan.
- Close the lid.
- Once you are done with the entire paste leave the balls in the syrup to cool off.
- You can refrigerate, if want.
- When ready to serve.. dish out into a bowl or a long dish.. and garnish withelaichi and chandi ka warq, if you have it.
- You know its ready when it tastes really soft and juicy once inside the mouth!!
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