Ingredients:-
- 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.