Halwa dholl

Ingredients: 250 g gram dholl A few saffron strands 75 g ghee 1 tablespoon finely slivered almonds 1 tbsp sultanas tsp powdered cardamom 125 g sugar glass thick milk

Methods: Boil dholl with saffron strands in sufficient amount of water until soft but not mushy.

Drain and grind finely in a food processor. Keep aside. Heat ghee. Fry almonds and sultanas for a minute. Then add powdered cardamom and dholl and cook on a very low heat until mixture leaves the sides of the pan and ghee floats on top. Mix sugar and milk well. Pour over dholl mixture and cook till dry again. Tip in greased tray and smooth out surface with a wet spatula. When cool cut into squares.