1 cup Toor Daal
1 1/4 cup sugar
Elachi powder pinch
Soak the Toor Daal overnight. Now drain the daal and transfer into a nonstick pot and ad two cups of water and boil until soft and mushy.
Now using a hand blender, blend the daal evenly and return back to the stove. Add the sugar now and on medium flame, cook while stirring frequently.
Keep cooking until all the water evaporates and daal is in a form on a lump. To test if the daal is done, put a wooden spoon in the middle and if it doesn't fall off or move, you are all set.
Now add 1 tbsp of oil and stir again well until it all comes together in the form of a dough and leaves the sides of the pot. Let it cool completely.