MOONG DAL HALWA

INGREDIENTS
1 cup moon dal
1/4 cup ghee (clarified butter)
2 cup milk
1 tin condensed milk
4 tbsp sugar
dry fruits of your choice
few strands of saffron (kesar)

Moong dal halwa is very famous Indian dessert, relished by many of us, from children to adults.

My family is among one of those.

As many of us know, making moong dal halwa is long and tedious job. It takes lot of time to prepare it.

I highly recommend to use NON-STICK pan, it will ease your job. You don't need to scrap the utensil as it get stick very easily.

It is important to stir well during first step, till it becomes crumbly to avoid any lumps. Once it becomes crumbly there are no chance of lumps.

I used milk with sugar in it, instead of sugar syrup. It will give your halwa smooth and creamy texture, if you wish you can omit both condensed milk and milk and can use sugar syrup. (take1 1/ 2 cup sugar in 1 cup water, dissolve and use). This step again require lot of stirring to avoid any lumps.

IN CASE YOUR HALWA FORMS LUMP JUST BLEND IT ONCE IN GRINDER, AFTER COOLING IT.

I used kesar to get saffron colour, you can use artificial food colour also. I generally avoid using colours.

METHOD

Wash and soak moong dal in water for 3-4 hours. Drain out the water and grind into smooth and fine paste using as little water as possible.

Warm milk with sugar and kesar in it. Keep aside till both the things dissolve completely. Till that time let's prepare halwa.

Take ONLY non-stick pan, put ghee and then smooth paste of dal. Keep stirring it. After 5 minutes you will see it will become crumbly. Keep stirring.

Now roast it till raw fragrance disappear and it start leaving the sides of pan and become brown.

Add milk and stir well, add condensed milk and let it simmer on low flame till thick and combined.Take taste test, if required more sugar.

Add chopped nuts. Mix well and serve hot.

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