Daar Ni Pori: Sweet Lentil Crostata | The Cook's Cook

Ingredients

• 296 ml (1 1/4 cup) channa daar (split bengal gram lentils)
• 5 ml (1 teaspoon) sea salt
• 177 ml (3/4 cup) sugar
• 15 ml (1 tablespoon) ghee
• 30 ml (2 tablespoons) rosewater
• 15 ml (1 tablespoon) candied orange peel
• 15 ml (1 tablespoon) chopped blanched almonds
• 15 ml (1 tablespoon) chopped unsalted pistachios
• 15 ml (1 tablespoon) chopped charoli nuts*
• 2.5 ml (1/2 teaspoon) vanilla extract
• 2.5 ml (1/2 teaspoon) ground cardamom
• 1.3 ml (1/4 teaspoon) crushed saffron threads
• 1.3 ml (1/4 teaspoon) freshly grated nutmeg
• 177 ml (3/4 cup) all-purpose flour, sifted
• 60 ml (1/4 cup) fine semolina
• 5 ml (1 teaspoon) salt
• 78 ml (1/3 cup) ghee
• 60 ml (1/4 cup) rosewater
• 60 ml (1/4 cup) ghee
• 60 ml (1/4 cup) all-purpose flour, plus additional as needed
• Ghee or oil for greasing baking trays
• Slivered almonds, pistachios and edible rose petals