Make a checklist, collect and keep all required ingredients within reach

Over medium heat in a saucepan roast moong with 2 tsp ghee until it gets aromatic, about 2 minutes. Transfer it to a bowl; add water and c milk
Pressure cook for 4 whistles on medium flame. Turn off the flame. Remove from the cooker; Whisk the dal smooth. Transfer the cooked dal to a heavy bottomed sauce pan. Keep it over medium heat. Add ½ cup water and stir well to form a smooth consistency, like porridege.
Add 1 cup rice flour and stir well; add the rest of the ghee

Keep stirring until the mixture starts to separate from the edge of the pan.
Continue mixing until a non-sticky smooth silky dough is formed
Turn off the heat. Let it cool to room temperature Knead the dough.
Pinch a small ball sized dough and shape it. Keep the ball in the greased palm, press a little to flatten,make a depression in the center, press the edges with a fork, to look like a star or a flower. Made 20 jamuns.

Over medium heat, heat oil in a khadai. deep fry until it turns golden brown. Swirl the oil with the spoon for uniform frying Remove the excess oil, placing the pithsa on a paper towel.

Drop them into warm sugar syrup and rest for 2 hours before serving moong dal pitha.

Syrup: Over medium heat, in a saucepan, Dissolve sugar in boiling water. Dissolve saffron in a small bowl this will give a nice color. Add it to the syrup, add cardamom, keep stirring until the syrup gets sticky when you touch it with your fingers. Drop the jamuns in the syrup. A single layer, no overlapping. Let the pitha soak for 2 hours. Share with friends and family. Happy holi.