Halwai April 10, 2021


• 3 cups – soaked moong dal
• 3 litre – Milk
• 2 cups – Sugar
• 1.5 cups – mawa
• 10 – cardamoms, powdered
• 12 tbsp – Ghee


  1. Grind the soaked moong dal.
  2. Heat ghee in a thick bottomed vessel and fry the dal till it is golden in colour and emits aroma.
  3. Add the milk and cook it till the dal is soft and the milk has been absorbed.
  4. Add mawa and cook it on a low fire, stirring it continuously, till the dal and the mawa are well blended. Take care to see the dal does not stick to the bottom of the vessel.
  5. Remove from the fire and keep it aside.
  6. Make sugar syrup of one thread consistency and add saffron and cardamom powder to it.
  7. Add the fried dal to the syrup and stir it quickly and mix well.
  8. Serve hot on a rainy day or during festivals.

Recipe courtesy of Shweta