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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the lentils and cook them until soft in about 2 cups water - I usually use a pressure cooker to cook lentils because it's fastest (If you don't have a pressure cooker, you can do it in a covered saucepan). | 2. The lentils should be soft but still retain their shapes faintly so that there will be a slight bite to it. | 3. Drain water from the cooked lentils if there's any excess. | 4. Place the lentils in a heavy bottomed saucepan on medium heat and add the milk and sugar, mixing well - Bring to a boil. | 5. Lower heat and simmer the mixture until thick, stirring often (about 5-10 min). | 6. Once the mixture has thickened, turn off the heat and stir in the ghee. | 7. Add the cashews, raisins and cardamom powder.If desired, these can be roasted in the ghee beforehand. | 8. Mix well and serve warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow lentil	1	cup	cooked split	-	-	-	-
dark brown sugar	1	cup		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
ghee	2	teaspoons	clarified	-	-	-	-
raisin	1	tablespoon		31.1438	8.2005	0.3496	0.0474
cashew	1	tablespoon		-	-	-	-
green cardamom pod	3		peeled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.