![](https://rasoitime.com/wp-content/uploads/Halwai/moong-dal-halwa-2.jpg)
Ingredients:
• 1 cup – split (yellow) moong dal
• 1/2 cup – Ghee
• 3/4 cups to 1 cup – Sugar
• 1/2 cup – Milk
• Cashews/raisins roasted in Ghee for garnishing
• 1/2 tsp – Cardamom powder
• A few strands of Saffron
Method:
- Soak 1 cup moong dal overnight. Next morning, grind to a paste.
- Take a heavy kadai, heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.
- In the same skillet, add 1/4 cup of ghee and warm it up.
- Add the dal paste and stir continuously, not allowing lumps to form.
- Keep the heat at the lowest and keep stirring even after the dal becomes thick.
- Add the rest of the ghee intermittently
- Meanwhile, mix the sugar with milk in a pan and bring to a boil.
- You can add the saffron and cardamom powder to this mixture.
- Otherwise you can simply add them towards the end to the dish directly.
- Add this slowly to the cooking dal.
- Keep the heat low at all times and break lumps if formed while adding the sugar-milk mix.
- Cook until the ghee surfaces and halwa gets a shiny, creamy texture.
- Garnish with cashews and raisins.