Moong dal halwa is a delight in itself. Rich in calories its very good during winters. You can reduce the amount of ghee used by cooking in a non-stick vessel. But I personally think it tastes good with that extra ghee. A little more ghee once in a while won't matter but one must one must not make that a habit.
Motions and Emotions: Friends Forever Event
- 1 cup of yellow moong dal
- 1/4 cup of clarified butter (ghee)
- 1/4 cup of condensed milk
- 1/2 cup of water
- 3/4 cup of sugar
- 1/2 tspn of cardamom powder
- Few Dry fruits of choice
Steps to follow:-
- Soak moong dal overnight ie 7-8 hrs,drain water and wash till water runs clear.
- Grind using very little water to a smooth paste.
- Heat ghee in a heavy bottomed or a non-stick sauce pan and when it is hot enough add the ground moong dal paste and continuously stir it using ladle on a medium high flame. This is the most important and tiring part of making this dish. My friend and I took turns it stirring it. Add more ghee if necessary.
- Keep stirring till ghee starts leaving sides of saucepan and there is lovely aroma of dal.
- At this point turn heat on low and add condensed milk and 1/2 cup of water and 3/4 cup of sugar and mix everything well.
- Continue cooking on a low flame for 10 mins,stirring regularly.
- Finally before turning off heat add cardamom powder and garnish with roasted dry fruits and serve.
This can be stored for 3-4 days in Air tight container in a fridge. But heat it well before serving.