Moong Dal Halwa is an Indian dessert made with skinless split green gram. It's a very rich sweet with loads of ghee and dry fruits.
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
Heat ghee in a heavy bottom pan.
Add the ground dal.
Fry the dal on very low heat till it turns light golden brown.
Add milk and cook till all the milk is absorbed by the dal.
Add the khoya and dry fruits.
Add sugar, cardamom powder and saffron.
Cook on low heat till the halwa turns brown and starts to leave ghee from sides.
Keep stirring throughout.
This recipe is a labour of love, so repeat after me "there is no short cut to make this recipe".
Roast the dal in ghee on low heat until it turns golden brown in color. This step takes 25-30 minutes but trust me it makes or breaks the halwa.
This halwa keeps good for a long time, so you can refrigerate it for upto 10 days.
To re heat the halwa, the best is using a microwave, but you can re heat it in a pan over stove top. Sprinkle a tbsp of milk while heating.
My mom roast the halwa after adding the sugar in microwave. It reduces some of her muscle work. You can also try the method. Follow the process until adding sugar. Then transfer the halwa in a microwave safe pan and micro for 10-15 minutes, stopping the microwave at every 5 minutes and stirring the halwa. Do this until halwa becomes brown and ghee starts to ooze out from the sides.
You can store this halwa in an airtight container for up to 10 days in refrigerator.
Just warm it in microwave before serving.