Dal Sunflower in Kesariya Thandai

Name: Dal Sunflower in Kesariya Thandai
Cuisine: Indian
Ingredients: 1 cup Tuver dal; 1/2 cup sugar; 2 tbsp Kesar milk; 12-15 pc Cardamom; 1/4 tsp Nutmeg powder; 1 tbsp Ghee; 1 cup rava; 4-5 pcs Cloves; as needed Ghee and oil mix for fry; For Thandai; 500 ml Milk; 1/2 cup Sugar; 2 tbsp Thandai powder; 10-12 kesar strings; As needed Rose petals for garnishing; as needed Pistachio for garnishing

Geeta Godhiwala @cook_11988180

India

#holisweets
#goldenapron
#25/3/19
#4th week
#englishcookpad

Geeta Godhiwala @cook_11988180

India

#holisweets
#goldenapron
#25/3/19
#4th week
#englishcookpad

Saved

Ingredients

1 cupTuver dal
1/2 cupsugar
2 tbspKesar milk
12-15 pcCardamom
1/4 tspNutmeg powder
1 tbspGhee
1 cuprava
4-5 pcsCloves
as neededGhee and oil mix for fry
For Thandai
500 mlMilk
1/2 cupSugar
2 tbspThandai powder
10-12kesar strings
As neededRose petals for garnishing
as neededPistachio for garnishing

Saved

Steps

1

Wash and boil tuverdal. Now take dalin a pan add 1tsp gheen sugar mix on a slow flame.Add kesar milk Stir cont. till daal consistency thick. Check with spetula. Take in a plate and sprinkle cardamom powder and nutmeg powder. Let it cool 4-5hrs.And mix well.
2

Now take a pan pour 1cup water to boiladd rava and 1tsp. Ghee. Mix well and make a dough. rest it 10 minsNow make a ball and roll 2puri. Make a ball from daal mixture and stuff in a puri. Cover with another puri and make sunflower design. Attach cloves and fry on mid. Slow flame. Sunflower is ready.
3

For Thandai:-Boil milk add sugar and kesar strings.till it half Roast thaindai powder and mix in a milk. Let it cool.
4

Now arrange Dal sunflower in a serving plate pour chilled thandai garnish with pistachio and rise petals.
5

Yummy innovative delicious dish is ready to serve. Hot sunflower with Chilled Thandai.
6

Homemade Thandai powder:-Almond pistachio watermelon seeds(magajtari) white pepper cardamom small Fennel seeds nutmeg saffron mix roast all ingrediants and churn add dry rose petals for flavour and churn again