Moong Dal Halwa

• Soak moong dal for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1 cup Moong Dal
• 1/4 cup whole Almonds
• 1/2 tsp Saffron strands
• 2 cups Hot Milk
• 1/4 cup Ghee (initial)
• 1 tbsp Rava (suji, or semolina)
• 1 tbsp Gram Flour (besan)
• 1/3 cup Sugar
• 1/4 cup Ghee (later)
• Sliced Almonds (for garnish)
• Pistachios (for garnish)

1. 1Rinse 1 cup of moong dal 2-3 times with water, discarding the cloudy water.
2. 2Add fresh water to the rinsed moong dal and let it soak for 1 hour.
3. 3Drain the soaked moong dal using a sieve, then spread it evenly on a clean cloth to air dry for 10-15 minutes until not wet.
4. 4Dry roast the dried moong dal in a pan, stirring continuously, until it turns a deep golden color.
5. 5Add 1/4 cup whole almonds to the pan and dry roast with the dal for another 1-2 minutes until lightly toasted.
6. 6Transfer the roasted dal and almonds to a grinder jar and blend into a coarse powder.
7. 7In a separate mug, add 1/2 teaspoon saffron strands to 2 cups hot milk, stir well, and set aside to infuse.
8. 8Melt 1/4 cup ghee in the same pan used for roasting.
9. 9Add 1 tablespoon rava and 1 tablespoon gram flour to the melted ghee and roast for 1-2 minutes until light golden and aromatic.
10. 10Add the pre-ground moong dal powder to the pan and roast, stirring constantly, until it deepens to a rich golden-brown, becomes fragrant, and ghee starts to separate.
11. 11Pour the saffron-infused milk into the roasted dal mixture, stirring continuously to prevent lumps.
12. 12Cover the pan with a lid and cook for 5 minutes over low heat to allow the dal to soften and absorb the milk.
13. 13Remove the lid, stir the thickened halwa, then add another 1/4 cup ghee and 1/3 cup sugar.
14. 14Stir thoroughly until the sugar dissolves completely and ghee oozes from the sides of the halwa.
15. 15Garnish generously with sliced almonds and pistachios before serving.

These instructions are our analysis of the original video. Watch on YouTube →