CHANDRA KANTALU{ Moong dhal Burphy}

An old passionate sweet.of granny’s times. But it is special for even today. Can be preserved for a fortnight. It keeps body cool The moong dal is very much named after cooling the body and upkeeps the digestive system.
Ingredients:
Split yellow moong dal 1 cup split
Sugar 1 1/2 cup
Fresh grated coconut 1/2 cup
Chopped cashew nuts 1/4 cup
Cardamom powder 1 spoon
Salt pinch
Oil required deep frying
Soak moong dal for an hour, drain and grind to a fine paste adding 4 spoons water. You can even grind it without adding any water. Heat a bowl and add the sugar, the ground dhal paste, grated coconut, and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking. Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt. Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it using a flat ladle which has been oiled and gently spread the mixture to form 1/2″ layer and cool. Cut into desired shape and separate the pieces very carefully lest they break and keep aside. Heat oil in a wide pan and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the pan Serve warm or cold. Store in an air tight container you can store 4 days