Mag Ni dal no sheero - Rakshaben

Generally u have to use mung dal(Soaked for 5-6 hrs & made in to paste), but in that sheera lot of ghee is required so for our use I generally use Mungdal crushed in to powder not very fine powder it should be kakra( to make powder micro the whole mung dal for 2 mins. than after it cools down than crush it but don't make it very kakra also) Take 1 vati powder , 4-5 spoon of ghee mix it properly keep in micro for 2-3 min, mix it again & micro it for another 3-4 minutes. You should mix it in between to avoid darkning from middle. You should micro it till it becomes light brown in colour, add 21/2 vati of warm milk to it, again micro it till all the milk gets absorbed.add 1 vati of sugar , if u want to use mawa add 1 vati of mawa in that case u have to add 1/2 vati sugar more. Micro it till u get the consistancy. Now u can add elaichee, kesar, badam, pista whatever u wish to add. This method is with less of ghee as well as take less time to cook.