In a dry grinder, powder moong dal and sift it. Take the contents remaining in the sieve and grind it again. Now sift this and repeat the process 2-3 times till you are left with only a tablespoon of coarser dal left in the sieve.
Repeat the above process with Urad Dal.
In a heavy bottom pan heat ghee and roast the dal powders. Roast on slow flame for about 30 minutes till the dal powders turn golden brown.
Switch off the gas and let the dal cool down.
Finely chop Pistachio, Cashews and make a mixture with Cardamom seeds and Mishri (crystal sugar)
When the dal has cooled down to room temperature, whip the dal for 15 – 20 minutes or till the colour of dal becomes light.
Add powdered Sugar to the dals and mix well.
Make small balls of dal mixture and put a little pistachio mixture on top, Press the ball between your palms to flatten it.
Store in a dry container at room temperature
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