Bengal Gram Barfi

Soak the daal overnight in adequate water

Drain the water the next day and blend the daal into purée (with no lumps in it)

In a mixing bowl combine milk powder, sugar and the daal paste and mix everything well

Melt 1 tablespoon ghee in a wok or a non stick pan and add add the daal-milk powder mix in it

At Low heat, keep stirring constantly

The mixture will first turn liquidy as the sugar melts, then gradually begin to thicken

Keep stirring constantly and scraping the sides of the wok as the mixture thicken

When you arrive at a sticky consistency/ notice the mix leaving the sides of the pan, switch off the gas stove

Grease a tray/a flat surface with 1 teaspoon ghee

Pour the hot mixture on to the greased tray and flatten it using a spatula

Sprinkle the sliced nuts on top

While the mixture is still warm, cut into cubes or burfi shapes and let the mix cool

Enjoy your chana daal barfi after it's in room temperature

Store airtight and refrigerate the leftovers