Soak the dal for 4-6 hours. Wash, drain and grind it to a thick fine paste using as little water as possible.
Heat ghee in a wok. Add the dal paste and cook on medium flame, stirring frequently.
When the paste dries up, get light brown and the ghee separates remove it from fire. Spread on a plate.
Roast khoya.
Mix together the dal, khoya, sugar, dry fruits. Sprinkle over little milk, lub the mixture and make pinnis by parsing a fist full of mixture tightly together.
