Choco Moong

50 gm moong dal

20 gm ghee (clarified butter)

50 gm sugar

1 tsp vanilla essence

450 ml milk

7 gm cocoa powder

For garnishing:

Chopped pistachios

1 tbsp almond powder **

1. Wash and soak the dal for about 4 hours. 
2. Drain the water and grind the dal to a fine paste.

3. Heat a pan over low heat.  Add the ghee. 

4. When the ghee is slightly hot, add the ground dal and fry it for about 5 minutes. 

5. Add the sugar and vanilla and mix well. Let it cool.

6. In the meantime, take about 50 ml of the milk and mix it with the cocoa powder in the blender

7. Add ¼ of the milk to the dal mixture and blend it to a fine mixture. 

8. Return the mixture to the pan and add the remaining milk, stir and cook for a minute or so.

9. Pour the cocoa mixture to the dal mixture and mix well.

10. Cook till milk evaporates completely, stirring continuously till the mixture leaves the sides of the pan. 

11. Let it cool slightly.

12. Spread out the chopped pistachio and almond powder on 2 separate plates.

13. Oil a plate and a round cookie cutter (diameter 4 ½ cm). 

14. Take the cocoa moong mixture and make a ball big enough to fit into the cookie.

15. Place the cookie cutter with the mixture inside over the pistachio and press tightly so that the pistachios stick to the mixture. 

16. Carefully unmould it.

17. Roll the side over the almond powder to coat the side and place it on a plate. 

18. Repeat these few steps till the mixture is done.  Try to finish while the mixture is still warm.

25 gm almonds

1 tbsp of sugar

1. Wash and soak the almonds for about 30 minutes in hot water. 
2. Remove the skin and wipe them dry.

3. Over low heat toss the almonds for few seconds. 

4. Add sugar and fry over very low heat.  When sugar starts to melt switch off the heat.

5. Stir the almonds and sugar for few seconds and then let it cool. 

6. Grind the mixture in the grinder.  Store it in an airtight container.