Moong daal halwa

Name: Moong daal halwa
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Moong Dhuli Daal; 1 cup Sugar; 3.5-4 cups Water; 4-5 tbsps Desi Ghee -; 100-150 gms Maava; As needed Nuts to garnish; 1 tbsp Bareek Sooji

Sangita Kalra @sanria_savoury

#stayhome #staysafe Love you mein!
Here comes my mother's favourite. Hard worker, independent, strong will powered, amazing chef, mother, grandmother, sister, wife and the best of all an extremely soft spoken person, these are all the roles she has perfectly been playing since almost 80 years. But still now one thing has not changed that is her constant encouragement towards my cooking, my passion. Gadgets are not her strong suit but still everyday she opens cookpad to see what I have posted and if can try it. So this heartfelt post is for her this time. Huge distance apart in these testing times but memories stick through to help us sail this strong wave. Hence, this halwa as she taught me this. #HappyMothersday #motherslove #cooksnap

Sangita Kalra @sanria_savoury

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Ingredients

45mins

6 servings

1 cupMoong Dhuli Daal
1 cupSugar
3.5-4 cupsWater
4-5 tbspsDesi Ghee -
100-150 gmsMaava
As neededNuts to garnish
1 tbspBareek Sooji

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Steps

45mins

1

Soak Daal for two hours
Remove its water and grind it, adding very less water.
2

In a non-stick kadhai add one tbsp ghee,fry the cashews, almonds and raisins
remove it and keep aside.
In that Ghee, add 3 tbsp of more ghee and add bareek suji, roast it till it turns light pink.
3

Add in the grounded daal and keep cooking it till all stickiness of daal is over and daal becomes light brown in color and the raw aroma of daal is over, giving a nice roasted aroma.
You can take help of potato masher to loosen up big chunks of daal
4

In another pan, heat water and add sugar to it.Boil it nicely.
When daal gets roasted and cooked, add this sugary water to it. Mix nicely, lower the flame, cover it with the lid for 5-7 minutes till the daal halwa absorbs all the water.
5

Remove the lid, add the remaining ghee and roast a bit more, add cardomom powder and maava with some fried nuts, leave some for garnishing.
Serve hot!