MOONG DAL HALWA
An authentic recipe that is loved throughout India during the winter season, as it helps to protect the body from the cold by keeping it warm. It is believed to be propitious and is prepared during festivals and the family or social gatherings. Though its preparation is time-consuming the outcome is worth every single minute you spent on it. You can also make a larger quantity of this and store it in the refrigerator for several weeks. Just add a small quantity of milk(preferably 4-5 tablespoons) to the halwa before reheating it.
Ingredients
1 cup Yellow Moong Dal
1 cup Ghee
3 cups Milk
200 g Khoya
1 and 1/2 cups Sugar
2 tsp Cardamom Powder
1 pinch Saffron
10-12 Almonds Chopped
10-12 Cashew Nuts Chopped
Instructions
The following morning, drain the water completely.
Grind the dal coarsely or in a smooth paste (both are acceptable) in a blender without adding any water.
Heat the ghee/clarified butter in a heavy bottom pan on medium flame.
Add the ground moong dal to the pan.
Cook it while frequent stirring till it turns into golden brown color and effuse its aroma.
Add milk and cook it till all the milk is absorbed by the moong dal paste.
Add the khoya to dal, mix well and cook for few minutes.
Add sugar, cardamom powder, and saffron.
Cook on low heat till the halwa turns brown and starts to leave ghee from sides of the pan, add dry fruits at this stage.
Keep stirring throughout.
Serve hot.
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