Your palate desires a quintessential Indian dessert

1. ½ can (200 g) Milkmaid
2. 6 cups of milk
3. 1 cup of ghee
4. 200 g of Chana Dal
5. 1 liter of water
6. 1 cup of coconut powder
7. 20 Badam Chopped (Almonds)
8. 4 tablespoons of chopped pista
9. 2 teaspoons of Elaichi (cardamom) powder

HOW TO MAKE CHANA DAL BARFI

1. Soak the chana dal in water and set aside for 2-3 hours. Strain the water and cook the dal in 4 cups of milk until tender, set aside to cool. Grind the dal into a paste.
2. Heat the ghee in a karahi, add the dal paste and fry, stirring continuously, until the mixture is light brown. Add the milkmaid and mix into the mixture, then add the remaining milk and cook until the mixture leaves the sides of the karahi.
3. Add the coconut powder, almonds, pista and elaichi powder and mix well. Remove from the heat and spread in a greased thali. Cool and slice into the desired shape.
4. It stores well for 1-2 weeks in the refrigerator.