moong dal halwa {yellow split mung halwa}

Moong Dal Halwa – This rich halwa is made with yellow split moong dal , cooked in pure ghee and a dash of saffron. Adding sooji just a tablespoon , gives the halwa a great texture. Moong dal is often consumed during summer as it has a cooling effect on the body.Of course , since this is a rich sweet , moderation is the key 😃

Ingredients
Serves 5-6

1 cup yellow moong dal
1 cup sugar
3/4 th cup water
1 tablespoon sooji/semolina
1 big pinch saffron, soaked in a tablespoon of water
5 tablespoons ghee/ clarified butter
3 tablespoons of chopped nuts

Method

• Soak the Moog dal in water for 5-6 hours.
• Drain water completely and add the dal to a blender.
• Grind the dal to a smooth paste. Add little water if necessary.
• In a heavy bottomed pan , add ghee and allow it to melt.
• When the ghee is hot , lower the gas and add semolina.
• Roast semolina until colour changes.
• Adding semolina gives a good texture to the halwa but it is optional.
• Now add the dal purée and keeping the gas on low , keep stirring and mixing to incorporate the ghee and dal.
• Break the lumps using a spatula and keep cooking.
  

The moong dal needs to loose its raw smell and turn fragrant. The colour also should change from pale yellow to bright golden yellow.

• This takes a while and patience , but the end product is rewarding.
• Keep stirring and always remember to cook on low flame,
• Once the dal has been cooked and fried in ghee , add saffron water , sugar and water.
• The dal will absorb the water and become soft.
• Keep cooking until all the water is evaporated and ghee leaves the pan.
• Many a times the moong dal releases extra ghee and you can remove this ghee into a bowl. Sounds great right !
• Add nuts of choice like pista , cashew and almonds.
• Give it a good mix and serve hot !

Note – The halwa can be stored in the refrigerator and because of the ghee the halwa tends to solidify. Warming the dal in a microwave or gas will help the dal to loosen up and it tastes good when served hot.

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