Moong Dal halwa

Prep Time: 30 mins

Cook Time: 1.5 hours

Ingredients

• 1 cup yellow moong dal

• 1 & 1/4 cup sugar

• 1 tsp cardamom powder

• 1 litre water

• 15-20 strands saffron

• 1 cup ghee

• 1/4 cup slivered almonds

• 2 tbsp slivered pistachios

• 3 tbsp semolina

• 3 tbsp gram flour

Instructions

1. Wash the dal well, drain the water and put it on to a dry clean cloth, pat it dry with the cloth

2. In a pan, take the dal and dry roast it till the dal gets dry and changes colour slightly

3. Once cool grind this to a coarse powder, keep aside

4. In a pan take water and sugar, add the saffron and bring it to a boil

5. Once boiled for around 2 mins, switch off the flame and keep aside (this is the sigar syrup)

6. In a late deep non stick wok, add in the ghee and add semolina and gram flour and roast it will you get a nice aroma

7. Add in the dal flour and roast it till it becomes a biscuit colour (golden brown)

8. Then goes the sugar syrup (add carefully as it may splutter) and start cooking this continuously

9. Now starts the actual work, you need to keep stirring this till you can see the ghee oozing out - it would take approximately an hour

10. Add in the almonds and pistachios, cover and cook for another 10 mins on low flame till you get a very thick mixture - it would becomes crumbly once it cools

11. Sprinkle cardamom powder and switch off

12. Serve warm and enjoy