The story behind this recipe always reminds me of my mother. There was a shortage of khoya in the market during the summer days, but still I really felt like eating Gulab Jamuns and asked my mom if somehow she could make them for me. She smiled and quietly went to the kitchen to soak moong dal. I was so confused — Gulab Jamun with dal? I didn't understand. But when she prepared Kesariya Moong Dal Rasbhari, my whole family was amazed. From then on, it became our family's special sweet. Thank you, maa, for this recipe.
Course
DessertsCuisine
North-IndianFor sugar syrup:
For moong dal balls:
For sugar syrup:
For moong dal balls:
Course
Cuisine
Kesariya Moong Dal Rasbhari
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