Moong Dal halwa (Tips for grainy texture in less ghee)

 

Ingredients:

Moong dal, washed and split (1/2 cup) (100gm)

Ghee (70 gm)

Sugar (80 gm)

Cardamom Powder ( 1 tsp)

Saffron threads (few)

Golden Raisins (kishmish) ( a handful)

Almonds  (few)

Milk (1 ½ cup)

Method:

  1. Soak dal for 2 hours in warm water.
  2. Strain to remove all excess water.
  3. Coarsely grind dal, preferably without any water. If required, add as little water as possible.
  4. Set a big non-stick pan to heat at medium.
  5. Add ¾ quantity of ghee. Allow it to melt.
  6. Once melted, switch off the heat.
  7. Mix dal paste with ghee.
  8. Switch heat on medium.
  9. Start frying the mix. Keep tossing, keep stirring.
  10. In 15-20 minutes, mix will change consistency from paste to lumpy to grainy.
  11. Once grainy, add milk in instalments. Keep stirring.
  12. Reduce heat to between low and medium.
  13. The mix starts to thicken. Add sugar. Mix.
  14. Add raisins and slivered almonds. Mix.
  15. Keep stirring and frying, till desired consistency is reached.

Moong dal halwa is ready. Garnish with slivered almonds, raisins, and serve hot.

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