Saturday, April 23, 2011

Moong Dal Halwa


1 cup Dhuli Moong Daal (split yellow lentils without skin)
1 cup ghee
1/2 cup sugar
1 1/2 cups water
3 pods green cardamom split
1/2 tsp Saffron, soaked in a little milk
1/2 cup khoya
1/2 cup chopped mixed dried fruits


Wash the moong daal and soak it in plenty of water overnight
Grind the daal into a coarse paste without adding any water while grinding.
Prepare a sugar syrup of 1 thread consistency and add saffron strands and cardamom pods to the syrup. Cover and set aside.
Now, warm the ghee in a heavy-bottomed (can use non-stick) pan on a medium flame.
Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently (almost continously) on a medium flame to avoid sticking at the bottom till it begins to turn golden brown and the aroma eludes.

Now add the khoya and mix well. Cook for another 2-3 minutes.
Finally add the sugar syrup and mix thoroughly. It gets softer after this.
Cook on a medium flame for 5-7 minutes, stirring frequently.
Lastly add the dried fruits and switch it off.
Garnish with chopped nuts and serve.