1 cup Split green gram skinless (dhuli moong dal) soaked and ground to a coarse paste
Ghee 1 cup
Gram flour (besan) 1 tablespoon
Milk 1 1/2 cups
Saffron (kesar) for garnish
Sugar 1 cup
Khoya/mawa 3/4 cup
Green cardamom powder a pinch
Almonds cut into slivers 10-12
Chandi ka varq 1 sheet
How to make Moong Dal Halwa:-
Take a bowl and soaked overnight. Take a blender and prepare paste of soaked moong dal.
Heat ghee in a non stick pan on low flame Add gram flour and roast it. Add moong dal paste. Stir well.
The halwa looks like pasty, then starts getting lumpy. Break the lumps while stirring. The halwa releasing from the pan side.
Take another frying pan/ wok (kadhai), take milk, water and sugar. Stir well until sugar dissolve on low flame.
The moong dal mixture should reach a granular consistency before you add the sugar mixture.
The moong dal color should become light golden.
The sugar mixture come to a boil, add fried moong dal mixture. Stir well. The liquid should get absorbed and once again you will see the ghee getting separated. Add green cardamom powder, khoya and chopped almond.
Serve Moong Dal Halwa hot.
Decoration with saffron, some chopped almond and chandi ka varq.