Moong Dal Halwa

Name: Moong Dal Halwa
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 cup=250 mL or 250 g; 1 cup yellow moong dal; 12 tablespoon ghee; 10-12 Chopped dry fruits (Almonds, unsalted pistachios, Cashews); 10-12 Raisins; 1/3 teaspoon elaichi powder; 1.5 cup sugar powder(if you are using regular sugar then 2 cups of water is required along with 1 cup of milk); 50 g Semolina (Sooji); 250 g Khoa(Green khoa/Haryali)

The Psychological Foodie @cook_17167142

It's usually made on festive occasions like Diwali, Holi etc. But, when you and your family members are foodies, then it can be made any day at your home. I learnt to prepare this halwa from my Mom. She's the best Cook in this world and this is my #favourite halwa recipe. The whole process of halwa takes a lot of work from yours hands as you've to continuously stir, stir and stir in order to avoid bumps in it and so that the mixture can be cooked properly throughout.
The halwa can be made in non-stick pan or normal kadhai. I prefer non-stick pan as it would help in easy stirring and also for the smooth texture of the halwa.

The Psychological Foodie @cook_17167142

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Ingredients

10-12 servings

1cup=250 mL or 250 g
1 cupyellow moong dal
12 tablespoonghee
10-12Chopped dry fruits (Almonds, unsalted pistachios, Cashews)
10-12Raisins
1/3 teaspoonelaichi powder
1.5 cupsugar powder(if you are using regular sugar then 2 cups of water is required along with 1 cup of milk)
50 gSemolina (Sooji)
250 gKhoa(Green khoa/Haryali)

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Steps

1

Soak the moong dal overnight in enough water.
2

Drain the water and then grind the moong dal to a smooth paste. You can add 1 cup water to make it smoother.
3

Now, add sooji in the pan or kadhai on the middle flame and roast it for 1 minute only and stir properly.
4

Add the moong dal paste to it along with the ghee and keep stirring the halwa continuously on a low to middle flame as the halwa starts getting lumpy and starts breaking down and getting separated with the fats releasing from the sides. So, you've to break the lumps while stirring.
5

Meanwhile, when the halwa is cooking, take another kadhai and add grated khoa to it with one spoon of ghee in it and roast it until it becomes light brown in colour. It will take 4-5 mins.
6

Then, add this light brownish khoa to the halwa and stir well, simmer and cook stirring often.
7

When you see the ghee starting separating again, add sugar powder and elaichi powder and mix it properly.
8

Lastly, add the chopped dry fruits and raisins to it.
9

The delicious halwa is ready. Serve it hot. You can also garnish it with more dry fruits while serving.