This was a really old wish…to learn how to make Moong Daal Halwa. I finally decided to make this wish come true today evening. The weather was perfect to have something hot and I got everything ready to prepare the halwa.
And whats more, my husband who generally does not relish sweets that much, loved this one and even asked for a second helping! Now, I really couldn’t ask for anything more, could I?!! 😉
- Moong Daal – 1 cup (soaked for 3 hours, drained and ground into a coarse paste without using water)
- Milk – 1 cup (warm)
- Sugar – 1 1/2 cups
- Ghee – 1 1/2 to 2 cups (depending on how calorie conscious you are!)
- Saffron – few florets (ground with 1/2 tsp milk and added to the cup of warm milk)
- Almonds – a handful (slivered and fried in 1/2 tsp ghee) (I dint have them at home, so I dint add any)
Serves: 8-10 persons (small servings)
- In a non-stick wok, heat the ghee and add the coarsely ground moong daal paste.
- Fry the paste on a low flame, stirring continuously, till the mixture turns into a lovely golden brown colour.
- Once the mixture has absorbed all the ghee and starts becoming dry, add the warm milk (with the ground saffron added in the milk) and stir well for 2 minutes till the milk is mixed in well.
- Add the sugar and continue stirring.
- When the halwa is near getting done, it will start to leave the sides of the wok.
- Leave on low flame for another 3-5 minutes, stirring continuously, till it gets the consistency of shira.
- Remove from flame, allow to cool for about 10 minutes and serve with a dollop of vanilla ice-cream! Delicious dessert…all yours!
This sweet requires refrigeration since milk has been used in the preparation.