Moong Dal Halwa

Drain the soaked moong dal well and grind it to a slightly coarse, gritty paste without adding any water.

In an appropriate saucepan, combine the water, sugar, and saffron. Bring to a gentle boil for 2 minutes, simply to dissolve the sugar completely into a fragrant syrup. Maintain its warmth.

2 min

Melt the ghee in a heavy-gauge, non-stick pan. Introduce the semolina and gram flour. Roast the mixture gently on low heat for 1 minute to create a foundational roux that famously prevents the dal from seizing and sticking.

1 min

Incorporate the coarsely ground moong dal paste directly into the infused ghee. Commit to stirring continuously and with vigorous intent over a low-medium flame.

Roast patiently for 25-30 minutes. The dal clumps together at first, then breaks into a crumble, and finally turns deep golden brown and smells strongly nutty.

25–30 min

Once it is golden and the ghee separates at the edges of the pan, pour in the warm milk and stir it through.

Immediately follow with the hot saffron sugar syrup. Mix thoroughly and cook over low heat until the liquid elements are entirely absorbed into the cellular structure of the roasted dal.

As the halwa achieves its final density, ghee will glisten and ooze distinctly from the perimeter. Conclude by folding in the aromatic cardamom powder and the prepped chopped nuts.

Take the pan off the heat and serve the halwa while it is still steaming.