I was so excited when Srivalli chose Moong Dal Halwa for Indian Cooking Challenge this month. It's one of my favorite dishes, perfect for the winter and it's been atleast a couple of years since I had some. I missed the last few challenges and I was praying that the next one would not involve any deep frying. So this was just perfect.
I followed the second recipe, the only change I made was reducing the ghee to just 2tbs. That probably made a difference to the consistency of the halwa, we could only have it warm as it used to become stiff when cool. Also added cardamom powder. The halwa was yumm and just irresistible.
1 cup split yellow moong dal
1/2 cup ghee
3/4 to 1 cup sugar
1/2 cup milk
cashew and raisins roasted in ghee for garnish
Roast the moong dal till aromatic and the color changes slightly.
Wash and soak the dal in water overnight.
Next morning grind to a paste with as little water as possible.
Heat half the ghee in a pan and add the moong dal paste. Cook on low flame stirring frequently to avoid burning. The dal cooks really fast and will become very thick. Start adding the remaining ghee intermittently and cook till aromatic and ghee oozes out.
Mix the sugar and milk and boil the mixture. Add this slowly to the dal. Cook on low heat, stirring continuously till the ghee surfaces..
Garnish with cashews and raisins. Serve warm.