Wednesday 5 October 2016


250 gms, dhuli moong dal(split green gram without skin)
4 cups cup, full cream milk
300 gms, ghee
300 gms, sugar 
a pinch of saffron
1 tbsp, cardamom powder
cashews,pistachios and almonds, chopped for garnishing 

  1. Wash and soak the moong dal for 6 to 7 hours.
  2. Soak saffron in 1/4th cup of warm milk.  Keep it aside.
  3. Drain and blend it in a blender to a coarse paste without water
  4. In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix.  Cook on a low heat till the dal turns light golden brown. Stir constantly.
  5. Once the dal turns golden brown, add milk and mix well.
  6. Cook on low heat till 3/4th of the milk quantity dries up.  Keep stirring intermittently.
  7. Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well.
  8. Cook on a low flame, stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.
  9. Dish out in a serving bowl, garnish with chopped almonds, pistachios, saffron and silver worq.
  10. Serve hot. 

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