Moong dal halwa

De Swasthi's Recipes · 30 min

Ingredientes

Preparación

1. Rinse the moong dal three times, soak it for 30 minutes, then drain it well.
2. Grind the dal to a almost smooth, slightly coarse paste, scraping down the sides as needed and adding a little water only if the grinder jams.
3. Heat 6 tablespoons ghee in a heavy nonstick pan, add the semolina and roast for about 1 minute.
4. Add the ground dal and stir constantly over medium heat for 10 to 15 minutes until it turns crumbly with small lumps.
5. Break up the lumps and keep frying on low heat until the dal smells good and turns deep golden.
6. Pour in the room-temperature milk and water slowly while stirring, add the saffron, and stir until there are no lumps.
7. Cook until the liquid is fully absorbed and the mixture thickens.
8. Add the sugar and keep cooking until the mixture turns gooey and then thick like a mass.
9. Stir in 2 tablespoons ghee and the cardamom powder or rose water, then cook until the halwa pulls away from the sides of the pan.
10. Toast the chopped almonds and pistachios in a separate pan until crunchy, use them to garnish, and serve hot or warm.

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