• Rinse and soak the Mung Dal about 8 hours (a bit longer is perfectly OK) before you plan to make Shira.

  Wash the Dal 2-3 times with water, draining the water completely at the end. Measure 1/2 cup water and add to the washed Dal. Cover and set aside to soak- about 8-10 hours (overnight is perfect).

  If in a time crunch, soak Dal in warm water, covered, for at least 2 hours.
  
• 
• The Dal swells as it soaks, but does not use up all the soaking water. Transfer the Dal and remaining soaking water to a food processor/chopper and grind until fairly smooth - a little bit of texture is OK. Do NOT add extra water.

  If using blender instead of food processor, blend in 2-3 batches, using pulse-chop action. may need to add a little water - try to use the minimum amount.
  
• 
• Transfer to a glass/ceramic dinner plate, spreading it out evenly.
  
• Cover with a vented cover and microwave on 40-50 % Power for 6-7 min. Remove from microwave and set aside, covered, for 7-8 min to cool.
  
• Remove the cover. The cooked ground Dal looks like a solid sheet. Loosen it from the edges and flip. Tear it into chunks.
  
• 
• Transfer the chunks back to the food processor and grind again: you will get even textured fine crumbles , very soft, fluffy and slightly sticky.
  
• 
• Heat Ghee in a 10 inch / 25 cm, heavy bottom non-stick frying pan on medium heat.
  
• Add the crumbled Mung and stir-fry on medium high heat for 5-6 min. You will begin to notice the aroma of the Dal getting fried and beginning to caramelize. Do NOT let it brown.
  
• Turn the heat off.

  Sprinkle saffron all over, crushing the strands between your fingertips as you add it.

  Add water - spreading all over while adding.
  
• 
• After 10-15 seconds, add sugar, spreading it out while adding.
  
• Stir gently to mix. The mixture becomes very moist, a bit watery.

  Turn the heat on, cover with a well-fitting lid and cook on low heat for 7-8 min, undisturbed. If you're using a non-stick pan, it will be fine, and not burn or stick on the bottom.

  If you're using an un-coated stainless steel pan, gently stir every 2-3 min, lifting the Shira away from the bottom of the pan. Add more Ghee (up to 1-2 tsp) , if needed to minimize sticking and burning.
  
• Turn heat off, remove from stove an set aside to cool for 3-4 min.

  Meanwhile, slice/chop almonds or other nuts of your choice; Peel cardamom pods, collect the seeds and crush to a coarse powder.
• Remove cover; spread half of the cardamom and nuts all over; stir gently to mix.
  
• Serve Shira hot, garnishing each serving with extra cardamom and nuts.
  
• Enjoy!

Make Kharpus Shira - slightly browned - Optional

• Melt about 1 tsp Ghee on a shallow non-stick frying pan. Spread the prepared Shira in a thin layer. Drizzle a little melted Ghee around the sides about 1 tsp.
  
• Cover and cook on low-medium heat, undisturbed, for 6-7 min.
  
• Flip a little bit to check for browning. If it looks a little browned, flip the entire Shira over.
  
• Mix gently to evenly spread the browned bits. Sprinkle about 1-2 tsp water over the top. cover and cook 3-4 min on low heat to allow the flavor of the browned bits to blend with the rest of the Shira.
  
• The color of the Kharpus Shira is a little darker.
  

Add Crumbled Khoa - Optional

• Crumble the Khoa on a plate.
  
• Add it to the prepared Shira.
  
• Enjoy!