1cupChana dal/ Split chickpeassoaked for 4-5 hours
4tablespoonGhee+ 2 tablespoon extra, you can skip this extra ghee if you want
3tablespoonchopped almonds plus extra for garnishing
¾cupgrated khoya /mawa
3cupsof water for soaking
First wash and soak the chana dal / split chickpeas for about 4-5 hours in 3 cups of water.
Then add 1 cup of milk and in Instant pot / pressure cooker cook the dal and mixture for instant pot it requires about 14 minutes or in pressure cooker you need 4-5 whistle. Once it is cool enough to touch puree them in blender or food processor and set aside. If you need use the entire milk into the chana dal to make it puree.
Heat 4 tablespoon of ghee and chana dal puree and cook until all the ghee is absorbed. Then add ½ cup dessicated coconut and cook for another 2 minutes .
To this add 1 cup of sugar and mix well and cook, once you add sugar you will see the chana dal becomes loosen and liquid. Continue mix well and cook until everything becomes once again thicker, to this add great mawa /khoya you need to mix again until the entire mawa combines with chana dal mixture. To this add chopped pistachio, almonds and cardamom and cook for another 1 or 2 minutes. When the dough leaves the pan.
Remove from heat and transfer to baking sheet greased with ghee. Place the dough and spread it into 1 ½ inch thick slab. Once it is slightly cooled place almond on the top. you need to press them slightly so that it sticks well. When it is completely cooled, sliced into squares.