Moong Dal Halwa

Wishing you all a Happy New Year ahead. As 2014 came to an end giving way for the year of 2015 to get started, we celebrate and welcome it wishing for more happiness and further prosperity. What better can be in this winter season than a warm moong dal halwa. So lets prepare it and give 2015 a warm, rich and sweet welcome..

Ingredients:-

250 gms, dhuli moong dal(split green gram without skin)

4 cups + ¼ cup, full cream milk

300 gms, ghee
300 gms, sugar(you may increase/decrease as sweetness preferred)

Generous pinch of saffron

1 tbsp, cardamom powder

Cashews and almonds, chopped, as required

For garnish:

Few saffron strands

Dried rose petals (optional)

Sliced almonds

Silver warq/paper (optional)

Method:-

Clean, wash and soak the moong dal for 6 to 7 hours

Soak saffron in ¼^th cup of warm milk. Keep it aside.

Drain and blend it in a blender to a coarse paste without water

In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix. Cook on a low heat till the dal turns light golden brown. Stir intermittently.

Once the dal turns golden brown, add 4 cups of milk and mix well.

Cook on low heat till ¾^th of the milk quantity dries up. Keep stirring intermittently.

Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well.

Start bhunofying (cook on a low heat), stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.

Dish out in a serving bowl, garnish with chopped almonds, petals, saffron and warw.

Serve warm.

This halwa can be prepared in bulk and stored in an clean and dry airtight container easily upto 3 weeks in refrigerator. You just have to reheat the required serving portion and enjoy anytime.

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