Split yellow moong dal — roasted slowly in ghee until it turns golden and nutty — then cooked with sugar and cardamom into a dense, smooth sweet that holds its shape and carries the warm aroma of the roasted legume. A lesser-known mithai of remarkable depth.

Key Highlights

Roasted moong dal · Desi ghee · Cardamom · Natural sweetness · No artificial colour

Serving Suggestion

Cut into small squares and serve as a festive sweet or alongside masala chai