It is a very traditional halwa that is usually made on festivals or marriages or most commonly Diwali. My another attempt to make Halwa with Moong dal. I also added condensed milk to this halwa to make it richer and tastier. A perfect and pretty Moong Dal Halwa.
During festival time, we all made halwa first in own home. This time I made with lentils, for this I choose Moong dal/ skinless split green gram or Yellow split gram. You can preserve this halwa for 3-4 days in winter days in airtight glass with lid. It’s really superb in taste .You can add saffron for color and nuttier with some more flavors.
Prep time: 10 hrs | Cook time: 30 minutes
Cuisine : Indian,Rajasthan Recipes
Moong dal(yellow split)
1 cup (Soak in water)
Roasted in ghee
1. Wash and soak the Lentil in water for overnight. Add drained dal in to blender and grind to make smooth paste. Add very little water while making dal paste. Heat the Non-stick Pan or wok. Fry the nuts till golden brown and then remove the fried nuts to a plate and keep aside.2. In the same pan Add ghee till to hot. Add lentil paste and stir continuously, non-stop with ladle. Keep stirring in medium heat till the raw smell of the dal leaves out. Cook till dal gets nice golden color and ghee starts to leave from the dal.3. This part is very tough to stir continues especially for new ones, It’s takes more strength. Add more ghee if required and keep stirring on medium flame till to dal aroma’s come.Now when the dal ghee releases, add milk and cardamom powder and stir continually and then sugar on medium flame. 4. Keep the heat low and break lumps if formed while adding the sugar and milk. Add the remaining amount of ghee and keep stirring till the ghee starts oozing out.Reach till you are satisfied with the halwa consistency.5. Now remove from the fire and add raisins and cashews. Alternatively, you can cut in desired shapes. Just easy to serve.
Cook raisins and cashews with little ghee or you can use without cook too.