Moong dal ka halwa

This halwa is considered auspicious for diwali and holi in rajasthan. It requires a lot of patience and time to saute the dal for this halwa and it requires some extra ghee too though i have tried to make it with minimum amount of ghee... this halwa is usually made in winters as it keeps the body warm... this is a classic rajasthani recipe...

Preparation time - 10 mins
Cooking time - 40 mins
Serves - 6-8




Ingredients

Moong dal- 300gms
Ghee - 225 gms
Yellow food colour - 5-6 drops
Kesar - 1 pinch soaked in
              2 tbsp of warm milk
Mawa - 225 gms
Sugar - 250 gms
Water - 1 cup
Chopped almonds 8-10(chopped)

Method

1.Soak the dal for 5 -6 hrs.
2.Grind it well.
3.Heat ghee in a heavy bottomed pan.
4.Now switch off the flame and when warm put in the dal and switch on the flame.
5.Now we cook it in low flame continuously stirring it till the ghee separates and we get an aroma of  the roasted dal.
6.Now add the colour and saffron and stir for some time.
7.Add mawa and cook for 5 mins and keep aside.
8.Now heat a wok and add water and sugar.
9.Add 6-7 strands of saffron and cardamom.
10.Make 2 string chasni and switch off the flame and mix the prepared dal mixture and mix well.
11.Garnish with almonds and serve...
Happy eating ..

 

Note Step 1 - step 6 can be done and kept in a  refrigerator for 2-3 days and rest part can be done on the day of consumption.