Moong Dhal Halwa

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Moong Dhal halwa – Though this was completely new to me, TH & I completely liked the flavor and taste of this halwa. Thanks Srivalli for choosing Simran’s recipe for this month’s ICC.

Ingredients

Split (Yellow) Moong dhal – 1 cup
Ghee – 1/2 cup
Sugar – 3/4 cups to 1 cup (as per your taste)
Milk – 1/2 cup
Cashews/ raisins roasted in ghee for garnish.
Saffron – 1/8 tsp (Optional)

Method

Soak moong dal overnight or 8 hrs.
Grind to a smooth paste adding some water.
Heat the Kadai, with 1/2 of the ghee.
When it melts, add dhal paste and stir continuously so that lumps does not form. (This part is very tricky as the dhal cooks really fast, irrespective of the ghee)
Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
Meanwhile mix the sugar with milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
Keep the flame low at all times and break lumps if formed while adding milk.
Cook until the ghee surfaces.

Garnish with cashews and raisins.

Notes:

1. Use a thick bottom pan or nonstick pan
2. Don’t leave the halwa unattended. The dal can stick and it can go from just done to   burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
3. I have used 1/4 cup of the dhal and reduced the other ingredients accordingly. But still I needed close to 1/2 cup of ghee and 1/2 cup of milk to attain the halwa texture.

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