Moong Dhal Halwa is made from dried split yellow lentils. The halwa is flavoured with traditional aromatics and is usually served warm.
- 1 cup split yellow lentils (moong dhal)
- 1 cup sugar
- ½ teaspoon cardamom
- ½ cup ghee
- ½ cup milk
- A few strands of saffron
- ¼ cup ghee (additional ghee)
- Dry roast the moong dhal until it turns a golden brown colour.
- Soak the roasted moong dhal in water overnight.
- Grind the moong dhal to form a paste.
- Heat a non stick pan on the stove top.
- Stir in the additional amount of ghee and allow the ghee to melt.
- Add in the dhal paste and stir continuously.
- Do not allow the mixture to form lumps.
- Reduce the heat and cook.
- The cooking process takes 45 minutes to 90 minutes.
- Continue to stir after the paste has thickened.
- Heat the remaining amount of ghee and add it to the dhal mixture.
- Cook the moong dhal halwa until the ghee begins to ooze and the halwa is aromatic.
- The ghee will form a ‘shine’ on the surface of the halwa.
- In a bowl, mix together sugar and milk.
- Heat the sugar and milk mixture until it reaches boiling point.
- Stir saffron and cardamom powder into the milk mixture.
- Add the milk mixture to the cooking halwa.
- Stir the halwa on a low heat.
- Cook the halwa until the ghee surfaces and the halwa gets a shiny creamy texture.
- Serve the halwa warm.