Rich & delicious,
MOONG DAL HALWA
Ingredients Used - Yellow Moong Dal, Ghee, Milk, Khoya, Sugar, Cardamom Powder, Saffron, Almonds and Cashew Nuts
Wash and soak moong dal in water for 5-6 hours.
Drain the water completely. Grind the dal coarsely in a bender without any water. Be careful to not grind the dal to a smooth paste.
Heat ghee in a heavy bottom pan. Make sure to use a non stick pan to make the halwa.
When the ghee is slightly hot, add the ground dal.
Fry the dal on medium heat till it turns light golden brown. It will take at least 15-20 minutes to fry the lentils to the desired color. Do not fry it on high heat otherwise, it will not cook properly.
Add milk and cook till all the milk is absorbed by the dal. It will take 8-10 minutes.
Add the khoya. Mix well. Skip this process if not using khoya.
Add dry fruits and mix again. Adding dry fruits at this stage makes sure they also get fried during the process and becomes even more flavorful.
Now add sugar, cardamom powder and saffron. You can use crumbled jaggery in place of sugar.
Cook on low heat till the halwa turns brown and starts to leave ghee from sides. Keep stirring continuously during this process. This step will take 20-30 minutes.
Moong Dal ka Halwa will last in the fridge for about 8 to 10 days when stored in an airtight container. If you are making it in a bigger quantity, just make sure that you reheat only the amount you want to serve. Reheating the Halwa, again and again, can decrease its shelf life. To reheat the halwa, the best is using a microwave, but you can reheat it in a pan over the stovetop. Sprinkle a tbsp of milk or water while heating.