Moongdal Halwa

 

Ingredients

1 cup moong dal

water, for soaking

½ cup ghee 

1 tbsp rava / semolina / suji

2 cup milk

1 cup sugar

cashew, chopped 1 tsp

almond, chopped 1 tsp

½ tsp cardamom pdr

 

Preparations

rinse the moong dal and soak for 2 hours.

drain the water and transfer to a blender.

blend to a slightly coarse paste adding water if required. keep aside.

in a large kadai heat ½ cup ghee fry the nuts and keep aside, then add 1 tbsp rava.

roast on low flame until the rava turns aromatic. adding rava helps to give good texture to halwa.

now add in prepared moong dal paste and mix well.

keeping the flame on medium, mix until the moong dal absorbs the ghee.

continue to cook breaking the lumps.

cook until the mixture turns crumble and grainy texture.

after 20 minutes, the mixture turns crisp.

now add 2 cup milk, few saffron. you can alternatively use water or milk and water combination.

stir continuously, until the mixture absorbs all the milk.

the mixture will start to hold shape leaving the kadai.

now add 1 cup sugar and mix well.

the sugar starts to melt and turns the mixture watery.

continue to cook on low flame breaking lumps in between.

cook until the mixture starts to separate the ghee and turns golden brown. take approximately 60 minutes.

now fried nuts, reserving some for garnishing and cardamom pdr mix well.

Garnish with remaining nuts, can be served hot/ warm.

 

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