Moong Dessert with chocolate sauce

100 gm moong flour

100 gm butter

70 gm sugar

1 litre milk

1 tsp vanilla essence

¼ cup chocolate sauce*

1. Over a low heat melt butter in a pan. 
2. When the butter melts completely add the moong flour and fry it for a minute.

3. Pour milk over the fried mixture and mix well. Keep stirring. There should be no lumps. 

4. Cook over low heat until the mixture begins to boil.Add sugar and vanilla, cook until it thickens.  Stir well and remove it from the heat.

5. Pour 2 Tbsp of the chocolate sauce into the mould where you would like to set the dessert.  Pour the moong mixture while it is still warm over the sauce. 

6. Let it come to room temperature. Cover with a thin film and keep it in the fridge for 3 hours.  Overnight is the best.

7. Turn the mould onto a plate.

8. Pour more sauce on top to cover it completely. Decorate it and serve.

3 Tbsp unsweetened cocoa powder.

5 Tbsp sugar

2 tsp flour/maida

1 tea cup water

1 tsp butter

½ tsp vanilla

1. Sieve cocoa powder and flour together. Mix the sugar to it.

2. Warm the water over low heat and stir in the cocoa mixture until smooth.  Keep stirring while you cook the sauce.

3. Keep cooking until it thickens.  

4. Add the butter and vanilla, stir well.  Remove the pan from the heat.