Moong Dal Halwa is Rajasthan special.It is prepared during Holi, Diwali and other occasions too.This halwa takes a lot of time so you need patience and time but the end result is worth it, so tasty and delicious
Moong dal (yellow moong bean ) – 1 cup
Sugar – 1 cup
Ghee – 1 cup
Milk – 1 cup
Saffron – few strands
Cashew and resin – 5 to 8 (optional)
Soak moong dal in water for minimum 2 to 3 hours. Rinse well and drain the water completely.
Transfer the moong dal to a mixer / blender and grind it to a semi-coarse paste. If required add very little water to grind. Boil milk in a pan in medium flame for 5 minutes.
Then add sugar and once it dissolves add saffron
Take a non-stick pan, pour 1/2 cup of ghee and melt it. Then add the grinded moong dal paste.
Stir continuously for 10 to 15 minutes in low flame, first it looks like a paste, then into lumps. Break the lumps and it looks like granules Stir till the raw smell of the moong dal leaves. The more we cook the moong dal, the more it taste good.
Now pour the boiled milk, stir by breaking the granules. The mixture thickens after 5 minutes, small granules is ok.
Now add the remaining ghee at regular intervals. Stir for a while till the ghee, leaves the sides of the pan. Switch off flame when the halwa is in slight flowing consistency itself, as it thickens with time.
Garnish with cashew and resins