Cardamom Moong Rolls

100 gm moong dal

50 gm sugar

20 gm butter

20 gm refined oil

8 cardamoms

15 gm crushed walnuts

Wash and cook dal with as minimum water as possible.  Drain off excess water.  Mash dal to a smooth and fine paste.

Grind sugar and cardamom together.  Remove if any skin of the cardamom pod is left in the sugar mixture.

Melt butter in a non-stick pan over medium heat.  Add oil and then the moong paste.  Keep stirring till the dal absorbs the oil. 

Add the sugar.  Keep stirring until the mixture stick together.  Remove the pan from the heat and transfer the moong mixture to a bowl.

200 gm flour

25 gm butter

½ cup milk

1 tbsp sugar

¼ tsp salt

1 tsp dried active yeast

Melt the butter in a pan.  Add milk, sugar and yeast.  Mix lightly and set it aside for 10 minutes to froth. 

Add salt to flour and mix slowly with the yeast mixture to form dough.  Cover it with cling film or a wet kitchen cloth or with the pan cover and leave it for about 20 to 25 minutes to double its size.

Take out the dough on a floured surface and knead gently for about 8-10 minutes. Bring the dough to a ball shape and cover it and leave it aside in a warm place for another hour to double its size again.

Knead the dough lightly and roll out to a rectangular shape.  Trim the sides. 

Spread the moong mixture over the dough evenly.  Sprinkle the crushed walnuts over it.  Roll the dough as in Swiss roll, starting with the shorter side. Leave it in the fridge for 10 minutes.

Cut the roll into slices of 2 cm thickness with a sharp knife.  Grease and line the baking tray with buttered paper.  Place the sliced pieces on it.  Cover with an oiled plastic sheet and leave it in a warm place for 1 hour to for proofing. 

Before baking place one or two pieces of chopped pistachios on each slice. (Optional)

Preheat oven 10 minutes prior to baking to 200 degree C.  Bake the roll slices for 25 minutes until lightly brown.  Brush them with melted butter and cool them on a wire rack.