Ingredients
1 cup - Split (Yellow) Moong dhal1/2 cup Ghee
3/4 cups to 1 cup Sugar (as your sweet tooth demands)
1/2 cup Milk (or water - I did something in the middle! Used Low fat milk! Its just little better than water)
Cashews/ raisins roasted in ghee for garnish.
1/2 tsp cardamom powder
Few strands of Saffron
1:-Soak 1 cup moong dal overnight.
2:-Note: You can optionally dry roast the lentils in a skillet until aromatic and lightly golden and then soak it in water. It helps to enhance the taste and fragrance of this dessert though it is optional.
3:-Next morning, grind to a paste.
4:-Take a heavy Kadai/ Non stick skillet. Heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.
5:-In the same skillet, add 1/4 cup of ghee and warm it up.
6:-Add dal paste and stir continuously, not allowing lumps to form. This part is very tricky since the dhal cooks really fast, irrespective of the ghee.
7:-Keep the heat at the lowest and keep stirring even after the daal becomes thick.This is when your hands will become your enemies and hate you for making them work
8:-Add the rest of the ghee intermittently (I warmed the ghee before adding it) and cook the dhal until aromatic and the ghee starts oozing out.
9:-Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. You can add the saffron and cardamom powder to this mixture. Otheriwise you can simply add them towards the end to the dish directly. Whatever works for you.
10:-Add this slowly to the cooking dal.
11:-Keep the heat low at all times and break lumps if formed while adding the sugar and water/ milk mix.
12Cook until the ghee surfaces and halwah gets a shiny creamy texture.
Garnish with cashews and raisins.
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