MOONG DAL HALWA
MOONG DAAL HALWA http://thestreetfoodindia.com/ Ingredients 1 cup - Split (Yellow) Moong dhal 1/2 cup Ghee 3/4 cups to 1 cup Sugar (as your sweet tooth demands) 1/2 cup Milk (or water - I did something in the middle! Used Low fat milk! Its just little better than water) Cashews/ raisins roasted in ghee for garnish. 1/2 tsp cardamom powder Few strands of Saffron 1:-Soak 1 cup moong (green gram) dal overnight. 2:-You can optionally dry roast the lentils (masoor dal) in a skillet until aromatic and lightly golden and then soak it in water. It helps to enhance the taste and fragrance of this dessert though it is optional. 3:-Next morning, grind to a paste. 4:-Take a heavy Kadai/ Non stick skillet. Heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted. 5:-In the same skillet, add 1/4 cup of ghee and warm it up. 6:-Add dal paste and stir continuously, not allowing lumps to form. This part is very tricky since the dhal cooks really fast, irrespective of the ghee. 7:-Keep the heat at the lowest and keep stirring even after the daal becomes thick. 8:-Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out. 9:-Meanwhile mix the sugar with milk in a pan and bring to a boil. You can add the saffron and cardamom powder to this mixture. Otheriwise you can simply add them towards the end to the dish directly. 10:-Add this slowly to the cooking dal. 11:-Keep the heat low at all times and break lumps if formed while adding the sugar and water/ milk mix. 12Cook until the ghee surfaces and halwah gets a shiny creamy texture. Garnish with cashews and raisins.
