Moong Dal Halwa

Ingredients   

1 cup yellow moong dal (split yellow gram) , soaked for 3 hours.

a few saffron (kesar) strands

3/4 cup ghee

1 cup milk , warmed

1 1/4 cups sugar or to taste

1/2 tsp cardamom (elaichi) powder

a few almond (badam) and

warm water  1 cup

Method

 Drain and grind the moong dal using 1 tbsp of water to a coarse paste and keep aside. 

 Dissolve the saffron in 1 tbsp of warm milk and keep aside.  

Heat the ghee in a broad non-stick kadhai, add the moong dal paste and cook on a slow flame for 40 to 45 minutes or till it becomes golden brown in colour, while stirring continuously. 

Add the warm milk and 1 cup of warm water and cook on a slow flame for 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously. 

 Add the sugar, cook and cover on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally. 

 Add the prepared saffron- milk mixture and cardamom powder, mix well. 

 Serve hot garnished with almond and almond slivers.

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