Ingredients

• 750 gms - Urad dal dry (soak 5-6 hours)
• 1 kg - Sugar
• 500 gms - Almonds crushed fine
• 1 cup - Coconut grated fine (desiccated)
• 1/4 cup - coriander seed kernels crushed coarsely (dhana kuli)
• 1/2 cup - edible gum crystals finely crushed
• 200 gms - Khoya
• 2 tsp - Cardamom powder
• 1/2 tsp - Saffron flakes
• 1/2 cup - wheat flour
• 500 gms - Ghee approx.

How to Make Urad Dal Chakki

• Crush saffron in 1 tbsp warm milk till blended.
• Wash and grind dal very fine, using as little water as possible.
• Heat a large heavy skillet, add half of the ghee.
• Add ground dal, cook stirring continuously, on low flame.
• Cook till light golden and grainy. Empty and keep aside.
• Lightly roast khoya in a heavy pan, stirring continuously.
• Cook till lightly golden and almost dry.
• Crumble with fingers while warm, keep aside.
• Heat remaining ghee in same skillet.
• Add flour and roast lightly, stirring continuously, till aroma exudes.
• Add gum crystals, stir till the popping stops.
• Add coconut, almonds, kernels, khoya, saffron, cardamom.
• Mix well, with both hands or 2 large spoons. Keep aside.
• Put sugar in a large deep pan.
• Use enough water to just immerse sugar under it.
• Boil to prepare syrup.
• Prepare 2 thread (soft ball test) syrup with sugar. (Refer syrup from features).
• Add saffron to syrup. Mix.
• Cool for 3-4 mins. Add to the dry mixture.
• Mix well, with a large handled spatula.
• Pour into a large, erect walled plate or tray.
• Cool till warm, mark out and cut with knife into squares.
• When cool enough, cut out pieces carefully with a spatula.
• Cool completely, before storing in airtight containers.