Dal Delights…. Moong cupcakes

100 gm Moong dal

50 gm Sugar

100 ml ghee/refined oil

Few pistachios

Patty cases

1. Wash and soak dal for about 4 hours.  Drain it well and grind it coarsely with as minimum water as possible. 

2. Remove the shells of the pistachios and chop them finely. Spread out on a plate and keep it aside.

3. Grind the cardamoms in the grinder and then add the sugar.

4. Grind sugar and the cardamom powder together and sieve the mixture through a fine sieve and keep it aside

5. Heat a heavy pan and add the ghee/refined oil.  When the oil is medium hot pour the moong batter and stir well. The mixture will have a tendency to stick to the pan.  So you must keep stirring until the oil starts oozing out from the mixture. The base of the pan will look oily and you will get the smell of roasted moong.  Switch off the heat and add the powdered sugar and mix well.

6. When it cools, make small balls to fit the patty case.  Slightly touch pistachios on the plate with one side of the ball and place the same side facing downward into the patty case.  Press it firmly and then remove carefully from the mould.