Halwai January 7, 2020


• 500 gm Moong dal (green)
• 500 gm Sugar
• 500 gm Ghee
• Saffron soaked in a little Milk
• elaichi powder
• water about 250 ml.


  1. Soak the dal for 5-6 hours.
  2. Wash and remove the skins well.
  3. Grind the dal fine using as little water as possible.
  4. Put sugar and water in a pan and put to boil.
  5. Once sugar dissolves, add a few tbsps of milk.
  6. As the syrup boils the scum will rise. Remove with a strainer.
  7. Further boil till the syrup become sticky between the fingers.
  8. Heat the ghee in a heavy kadai and add dal. Keep stirring rigorously to avoid burning.
  9. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
  10. Pour the hot syrup, add elaichi and dissolved saffron.
  11. Stir very carefully and cook slowly till all water is absorbed.
  12. Decorate with chopped dry fruit.
  13. Serve hot especially on a cold day.

Recipe courtesy of Sify Bawarchi