Ardiyu (Second Version)

Ingredients

• 2 cups Urad dal (black gram) (Originally '1 Tipri'. Estimated quantity for the flour base.)
• 4 cups Granulated sugar (Originally '2 Sher'. 1 Sher is approx 450-500g.)
• 2 1/2 cups Ghee (Originally '1 1/4 Sher'. Adjust as needed for frying.)
• 1 cup Almonds (Originally '1/4 Sher'. Peeled and sliced.)
• 1 cup Pistachios (Originally '1/4 Sher'. Peeled and sliced.)
• 1/2 cup Wheat starch (Nishasta) or Edible Gum (Gund) (Originally 'Ghaunu dudh' (dried wheat milk). 1 Navtank approx 60g.)
• 1/2 cup Dried water chestnuts (Singoda) (Originally '1 Navtank'. Dried and powdered or crushed.)
• 4 tablespoons Melon seeds (Magaj - mixed types) (Originally '1.5 Tola' each of 4 types (bottle gourd, pumpkin, cucumber, melon). Total approx 60-70g.)
• 1 tablespoon Dry ginger powder (Sunth) (Originally '1 Tola'.)
• 1 tablespoon White pepper powder (Originally '1 Tola'.)
• 1 tablespoon Piprimul (Ganthoda) powder (Originally '1 Tola'.)
• 1 1/2 teaspoons Cardamom seeds (Originally '1/2 Tola'. Crushed.)
• 1 whole Nutmeg (Crushed.)
• 1/4 cup Charoli (Chironji) (Originally referred to as 'Soji' in text, likely meaning Charoli in this context. Washed and dried.)
• 1 cup Water (Originally '1/2 Sher'. For syrup.)

Instructions

1. 1Clean the urad dal thoroughly. Roast the whole dal on a clay plate or heavy pan over the stove until aromatic. Grind the roasted dal into a flour and sieve it.
2. 2Crush the cardamom and nutmeg. Crush or powder all other spices (ginger, pepper, piprimul, wheat starch, dried water chestnut) separately and sieve them through a wire mesh. Peel and slice the almonds and pistachios. Wash the charoli (referred to as 'soji' in original text), wipe dry with a cloth, and let air dry.
3. 3Heat the ghee in a very large kadhai (wok) until it smokes slightly. Fry the almonds, pistachios, and melon seeds (magaj) separately until golden. Remove and drain. Lightly crush the fried melon seeds.
4. 4In a separate vessel, take the remaining ghee (adding small amounts at a time if needed) and fry the prepared urad dal flour until it turns a pale red/golden color.
5. 5Dissolve the sugar in the water (approx 1 cup). Strain through a cloth into a clean pan. Boil to make a syrup of sticky consistency (chasvalo shiro). Remove from heat. Mix in all the fried ingredients, spices, and the fried flour. Stir slowly over low heat or just off heat until well combined and the ghee begins to separate.
6. 6Add the fried dried fruits, cardamom, and nutmeg to the mixture. Pour into a greased high-rimmed tray (khumcha). Flatten the top. Allow to set, then cut into pieces using a spatula or knife.