Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
Cashews/ raisins roasted in ghee for garnish.
Method to Prepare:
- Soak 1 cup moong dal overnight. Next morning, grind to a paste.
- Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
- Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
- Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
- Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
- Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
- Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
- Cook until the ghee surfaces.
- Garnish with cashews and raisins.
- Notes :* Use a thick bottom pan or better nonstick pan
* You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
* Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
* Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
* In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
* Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.
My friends recipe:
1/2 cup moong dal
1/2 cup-3/4 cup sugar(depending on your taste)
1/2 tsp cardamom pwd
1&1/2 tbsps dry coconut pwd or fresh grated coconut
1&1/2 cups water or 1 cup milk and 1/2 cup water
2 tbsps ghee
1 tsp rose water(optional)
Some saffron strands(for colour)
- Dry roast the moong dal on very low flame till they turn golden brown(take care not to burn)or nice aroma fills ur kitchen. Cool ,make a coarse powder and keep aside.
- Heat ghee and roast the cashews and raisins, keep aside.
- Now add the moong dal pwd and fry on low flame for about 5-6 mins or till it turns into a nice golden brown colour.
- Add the coconut and saute for a couple of minutes.
- Add milk and water slowly, 1/2 cup at a time mix well. Avoid any lumps. Add the cardamom pwd and saffron and cook covered on low heat, stirring occassionaly and taking care not to burn the halwa at the bottom.
- Once the dal is cooked, add the rose watre, switch off, transfer into a bowl , garnish with cashews and raisins.