Recipes, Food Styling and Photography by Farrukh Aziz
Moong Dal Halwa
Wishing you all a Happy New Year ahead. As 2014 came to an end giving way for the year of 2015 to get started, we celebrate and welcome it wishing for more happiness and further prosperity. What better can be in this winter season than a warm moong dal halwa. So lets prepare it and give 2015 a warm, rich and sweet welcome..
250 gms, dhuli moong dal(split green gram without skin)
4 cups + ¼ cup, full cream milk
300 gms, ghee
300 gms, sugar(you may increase/decrease as sweetness preferred)
Generous pinch of saffron
1 tbsp, cardamom powder
Cashews and almonds, chopped, as required
Few saffron strands
Dried rose petals (optional)
Silver warq/paper (optional)
Clean, wash and soak the moong dal for 6 to 7 hours
Soak saffron in 1/4th cup of warm milk. Keep it aside.
Drain and blend it in a blender to a coarse paste without water
In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix. Cook on a low heat till the dal turns light golden brown. Stir intermittently.
Once the dal turns golden brown, add 4 cups of milk and mix well.
Cook on low heat till 3/4th of the milk quantity dries up. Keep stirring intermittently.