Ingredients

• 1 cup - split (yellow) moong dal
• 1/2 cup - ghee
• 3/4 cups to 1 cup - sugar
• 1/2 cup - milk
• Cashews/raisins roasted in ghee for garnishing
• 1/2 tsp - cardamom powder
• A few strands of saffron

How to Make Moong Dal Halwa

• Soak 1 cup moong dal overnight. Next morning, grind to a paste.
• Take a heavy kadai, heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.
• In the same skillet, add 1/4 cup of ghee and warm it up.
• Add the dal paste and stir continuously, not allowing lumps to form.
• Keep the heat at the lowest and keep stirring even after the dal becomes thick.
• Add the rest of the ghee intermittently
• Meanwhile, mix the sugar with milk in a pan and bring to a boil.
• You can add the saffron and cardamom powder to this mixture.
• Otherwise you can simply add them towards the end to the dish directly.
• Add this slowly to the cooking dal.
• Keep the heat low at all times and break lumps if formed while adding the sugar-milk mix.
• Cook until the ghee surfaces and halwa gets a shiny, creamy texture.
• Garnish with cashews and raisins.
• Recipe courtesy: http://chefinyou.com/