Soak the lentils (dal) for 5-6 hours.
Wash and remove the skins if any.
Grind dal into a smooth paste.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolves, add a few tablespoons of milk.
As the syrup boils the scum will rise to the top.
Remove carefully with a spoon.
Boil further till the syrup becomes sticky.
Keep the syrup aside.
Heat the ghee or butter in a deep saucepan and add the lentil paste.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add cardamom and dissolved saffron.
Stir very carefully.
Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.
