Moong Dal Balls soaked in sugar syrup

 Ingredients

For sugar syrup:

2 Cup Sugar  

4 Cup Water

0.25 tsp Cardamom powder  

0.5 tsp Saffron strands

For moong dal balls:

1 Cup Moong dal  

0.25 tsp Baking soda

1 Cup Ghee for deep frying (or as needed) 

7 nos. Chopped pistachios

Preparations

for sugar syrup

Boil water and sugar to make one string consistency sugar syrup.

Add cardamom powder and saffron strands.

For moong dal balls:

In a large bowl, wash and soak 1 cup moong dal for 4 hours.

Drain off the water and blend to smooth fine paste without water or using minimum water.

Transfer the prepared moong dal batter into big bowl. Add ¼ tsp baking soda and give a good mix. Blend it with beater or with hand until it is fluffy and double in size.

Now dip your hand in water, and start dropping them one by one to hot ghee, keep the flame in lower to medium stir occasionally.

Fry the pakodas in ghee, till they turn golden brown. Drain off pakodas on to a kitchen towel to absorb excess ghee.

Soak fried balls to prepared hot sugar syrup and keep for 3-4 hours. Let them soak sugar syrup.

When balls are filled with syrup, garnish with saffron, chopped pistachios and serve hot or at room temperature.

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