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- 1/2 cup Moong Dal or yellow lentils
- 6 tbsp ghee
- 1/2 tbsp suji
- 1/2 cup lukewarm water
- 1/2 cup milk or water
- 1 pinch saffron strands
- 6 to 8 tbsp sugar
- 1/2 tsp cardamom powder
- Few almonds and pistachios chopped finely for garnishing
- Rinse moong dal at least twice and soak for 30 mins.
- Drain the water and add to a blender jar.
- Blend it coarsely.
- To a heavy bottom nonstick pan, add 6 tbsp ghee and heat it.
- Add semolina and fry for about a minute until it gets roasted well.
- Next transfer the ground moong dal and begin to add it into the ghee dtiriing constantly.
- keep the flame to medium and continuously stir.
- After 10 to 15 mins the dal mixture will turn crumbly and may have small lumps.
- Begin to break down the lumps and continue to fry on a low flame.
- When the moong dal is done frying, you will get the smell and it turns golden brown in color.
- Pour milk and water slowly stirring the dal.
- Also add the saffron.
- Cook stirring and ensure there are no lumps.
- Once the liquid is absorbed, the mixture turns thick.
- Add sugar and continue stirring.
- Add 2 tbsp ghee and cardamom powder or rose water.
- Mix and cook till the moong dal halwa begins to leave the sides of the pan.
- Toast the nuts until crunchy in a different pan.
- Garnish the halwa with the nuts.
- Serve the halwa hot.
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