Mung Dal (Green Gram) Halva
Moong Dal Halwa
This is a very popular and delicious winter dessert, often served at winter wedding banquets in India. It is quite high in calories, but you can always try eating less! Serves 6-8
200 gm. split moong dal skinless
150 gm. ghee or clarified butter (do not use oil)
150 gm. sugar
200 ml. whole milk
1/2 tsp. cardamom powder
A few strands of saffron soaked in 1 tbs. warm milk
10 almonds/badam, blanched and shredded
6-7 green pistachio/pista (not salted), blanched and shredded
7-8 raisins or sultanas (kishmish)-optional
Soak moong dal for 4-5 hours.
Rinse, drain and grind coarsely, with as little water as possible, so that it is like a paste, not liquid.
Heat ghee in a heavy bottomed pan or wok. Non-stick is better. When melted, add the dal paste and stir-fry until the water is evaporated. The dal starts to turn light brown and there is a nice aroma of 'roasting' dal.
Add milk, sugar, cardamom powder, saffron in milk , raisins and 2/3rd of the chopped nuts, saving a few chopped nuts for garnish.
Keep stir-frying until the mixture is thickened and begins to 'come off' the edges of the pan.
Garnish with saved nuts and serve hot. Hot halwa tastes excellent with vanilla ice-cream.