Ingredients

The following ingredients have 3 Servings
  • 1/2 cup moong dal [120 grams] (also known as split moong bean lentil)
  • 1/2 cup ghee (also known as clarified butter)
  • 1/2 cup sugar [add 1-2 tablespoons more for sweetness]
  • 2 cups + 2 tablespoons milk
  • pinch of saffron strands
  • 4-5 green cardamom (seeds take out and crushed using a mortar and pestle)
  • sliced nuts (to garnish [I used chopped almonds, pistachios and cashews])
  • 3 tablespoons water (to grind the dal)
  • chandi ka vark (also know as edible silver leaves [optional, for garnish])

Instruction

  • Wash and soak the moong dal overnight. Drain the water and set aside. If you can't soak the dal overnight, soak for at least 4 hours.
  • Using your blender or food processor, grind the dal using very little water. I used around 3 tablespoons, start with 1 tablespoon and add more as required to grind.
  • Meanwhile heat ghee in a pan on medium heat. Once the ghee is hot add the grind dal to the pan.
  • Now comes the fun part - exercise! Keep stirring and cooking the halwa on low heat. Keep mashing with a spatula so that there aren't any lumps.
  • Meanwhile heat 2 cups + 2 tablespoons of milk. Once the milk is warm, take out 2 tablespoons from it in a bowl and add saffron strands to it. Set aside.
  • You have to cook on low flame till raw smell goes away and color changes a bit. This will take around 20 minutes and at 20 minutes you will also notice ghee oozing out of the sides.
  • Once the dal is roasted, add the 2 cups warm milk to it. Cook for 3-4 minutes, stirring constantly.
  • Now add the sugar, soaked saffron milk, crushed cardamom and chopped nuts (if using).
  • Cook on low heat, keep stirring every now and then. First it will be all liquid-y as the sugar melts.
  • Keep stirring till halwa leaves sides of the pan, around 15-20 minutes.
  • Remove heat from pan, transfer halwa to serving bowl, garnish with some nuts and serve immediately!