Indian lentil sweets

Indian lentil sweets

Category: Confectionery

Kitchen: indian

Ingredients
Lentils	1/2 tbsp.
Melted butter	4 tbsp. l.
Milk	1 1/2 tbsp.
Granulated sugar	1/2 tbsp.
Saffron	1 tbsp. l.
Pistachios	2 tbsp. l.

Cooking method

• Rinse lentils and soak in 2 glasses of water for 3-4 hours.
• 
• Add 1 tbsp to the saffron. l. warm milk.
• 
• Grind lentils. Add water to it (the glass left me), put in a pan and simmer in oil over high heat for 2 minutes. Reduce heat and continue simmering, stirring continuously, for about 10-12 minutes.
• 
• Transfer to a plate. Heat milk in the same pan, add sugar and bring to a boil. When sugar is completely dissolved in milk add lentils and stir well. Since there was a lot of splashing, I covered the pan with a mesh. Add the saffron to the milk.
• 
• Simmer, stirring occasionally, until the lentils have absorbed the milk. The original recipe says 4-5 minutes, it took me 15-20 minutes. I reduced the amount of milk to 1 1/5 cups, replacing the rest with condensed milk (1 tbsp. L. With top).
• 
• 
• Lubricate the tray with oil and put the prepared mass into it, level
• 
• and sprinkle with nuts. Allow to cool for 15-20 minutes. Cut into pieces.
• 

The dish is designed for

12 pieces.

Time for preparing:

50 minutes.

Cooking program:

Quenching.

Note

The recipe is taken from the site http% 3A% 2F% 2Fwww.chezshuchi.com% 2FZafrani_Moongdal_Burfi.html & sandbox = 1
This dish has an unusual combination of sweet lentils and salted nuts. My family said that this dish is good for breakfast with milk and no salted nuts.

is this really saffron? and what kind of lentils?

[sweetka]

sweetka Sveta, common lentils, small, red. I like to add it to soup. It boils quickly and gives the broth a beautiful color. And I bought saffron from an Uzbek in the market

and nothing is not the most ordinary! but almost the most delicious. only small black is tastier than red - the Beluga variety, but expensive, an infection. here from her identity Indian sweets are obtained, mmmmmmm ...
at the expense of saffron. this is the most expensive spice. I add it to the cakes with a trembling hand for 4-5 stigmas (I got a pinch of real saffron with an opportunity). and Uzbeks in the markets sell dye safflower, and in powder - turmeric, passing it off as saffron. it, of course, paints and is quite applicable for such purposes, but still it is not Rio de Janeiro saffron

[Svetka]

Svetka, I had suspicions about "saffron". I read how much it costs on the Internet, but bought it "cheaper" from the Uzbeks. So I threw it with an unwavering hand. And I didn't even see the black one, not that I didn't eat. Maybe when I'll try. We are not selling them yet, and, alas, I am not capable of dragging them out of the capital.

out I photographed Beluga. Here I strongly recommend that if you get it, take it for a sample. and I, look, by that time I will once again make delicious treats from it and share the recipe. I love Indian sweets, mnyam!

Excellent, as I see, I'll try. Most interesting.

Well, now I just have to prepare your sweets from the report!

I hope you will discover something new, unusual