Drain the dal combined with 1.5 L water and add red chilli powder, turmeric powder, salt and bring to a boil, reduce to low heat(cover and cook till done).

Meanwhile, heat oil in a pan and deep fry the onions till they are crisp and brown.

Remove, drain on absorbent paper and crush with hands. Keep aside.

Combine khoya and chenna with maida and kneat gently.

Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions.

Combine reserved khoya mixture with cardamom seeds, chopped anjeer and crushed saffron.

Mix well and divide into 16 equal portions.

Shape khoya mixture into small balls and stuff each with the cardamom-anjeer mixture

Heat ghee in a pan, add the balls and deep fry over medium heat till they become golden.

Take care to keep stirring the ghee with a spoon without touching the balls-- when the balls come to the suface, remove gently, drain on absorbent paper and let it cool down.

Cover the balls with silver work and keep aside.

When dal is cooked mix in the fried onions, butter, ginger, green chilli, coriander, cumin powder, pepper powder, cardamom powder(both green and black), Cinnamon powder and continue cooking while mashing the dal.

Simmer for a few more minutes and stir in the lemon juice.

Mix in cream and adjust salt.

Melt ghee in a tadka pan. Add chopped dill and pour over the prepared dal. Put silver worked khoya balls and garnish with fried onion, chopped coriander leaves and fresh cream.

Your Anjeeri Dal Makhni is ready!!