Bengal Gram Pudding

BENGAL GRAM PUDDING (CHANNE KI DAL KA HALWA)

This pudding is used as an offering to  deity's during the festival season.

The sacredness of this preparation is its simplicity and  good taste which will leave a marked impression of divines and purity rather than just richness.Tried and made this pudding as an offering to Lord Ganesha myself on the occasion of Ganesh Chathurthi

INGREDIENTS
Overnight soaked Bengal Gram ( Channe ki dal)- 1 cup
Milk- 2 cups
Sugar- 1 cup
Cardamoms( Elaichi)- 2 nos
Dry grated coconut- 1/2 cup
Clarified Butter ( Ghee)- 2 tbsp
METHOD:

1. Put the required amount of milk in a pressure pan along with the crushed cardamoms and reduce it to half its content on medium flame.
2. Now add the over  night soaked bengal gram to the reduced milk.
3. Now add some water so that the water and milk level is just above the bengal gram.
4. Pressure cook the lentils for 10 to 15 minutes on low flame.
5. Let the stem release on its own pace.
6. Open the cooker and see that the lentils are soft and get mashed easily.
7. If excess of water is present heat the lentils till the water gets vanished.
8. Now add the sugar to it and heat it. The sugar will also release water so continue heating till water evaporates.
9. Now add the dry grated coconut and mix well followed by adding clarified butter to it.
10. Can be served as pudding or can be converted to small balls (ladoos) for offerings.