Dal ka Seera ~ Rajasthani Mithai in Winters with Grandmother Niladevi Shah

by on January 15, 2013


Dal ka Seera- Rajasthani Recipe

One of the most popular sweet dishes of Rajasthan, dal ka seera seems a simple dish, but requires practice, patience and expertise. Most families have one or two persons who become the experts in making this dish. Nila Devi Shah’s seera is much loved by family and close relatives. In cold winter months, it is a favourite dish with fried lentil pakodas as the perfect accompaniment.



  • Split yellow lentils (moong dal): 2 cups
  • Milk: 1 litre, boiled and reduced to ¾ quantity.
  • Sugar: 2 cups
  • Ghee: 1½ cups
  • Saffron: ¼ tsp
  • Slivered almonds and pistachios: for garnishing


1. Soak the lentils in water for 3-4 hours. Grind into a fine paste without adding much water.
2. Soak the saffron in warm milk and rub until the milk turns golden.
3. Heat the ghee in a thick-bottomed pan and add the ground paste. Roast on medium flame until the paste turns into golden colour. Then reduce the flame and continue to roast until it turns deep almond colour.
4. Increase to medium flame, add the milk gently and stir continuously so that there are no lumps in the mixture.
5. Once the milk has been absorbed, add the sugar and continue to stir gently. When cooked, the ghee will leave the sides.
6. Add saffron liquid and garnish with slivered nuts.


    Serve hot in winter days.

Originally this dish was made with green gram with skin. The lentils would be soaked and then rubbed on a rough cloth to remove all the skin. It is a task that required some practice. Once the skin was removed, the remaining dal was ground and used as required. There is no doubt that it imparted a richer flavour and texture to the dish. Photo Courtesy: Harmony Magazine.


This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Nila Devi Shah from Pipiliya Kalan, Rajasthan.


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