Prep Time: 3 hours
Cooking Time: 50 mins
- Yellow Moong Dal (Split yellow gram): 1 cup
- Besan (gram flour): 1 tablespoon
- Sugar: 1 cup
- Ghee: 1 Cup
- Milk: 3 Cup
- Kesari food color: 1 pinch
- Saffron: 2 to 3 strands
- Cashew nuts: 10-12, chopped
- Almonds: 10-12, chopped
- Pistachios: 10-12, chopped
- Raisin: 1 tablespoon
- Cardamom Powder (Elaichi Powder): ½ teaspoon
- Wash the moong dal 2-3 times and soak in water for minimum 3 hours.
- Drain the excess water and grind it to smooth paste. If required then only use little water for grinding.
- Soak saffron strands in ½ tablespoon of warm milk, Keep aside.
- Heat 1 tablespoon ghee and roast cashews and almonds for 1 minute. Take out the roasted nuts and keep aside.
- In the same pan add ½ cup ghee.
- Add the besan and saute for 1 minutes.
- Add the grinded moong dal paste and cook it in low heat 30 minutes or till it becomes golden brown. Stir continuously while cooking.
- Add milk and mix well. Keep Stirring. There should be no lumps.
- After 5 minutes, add sugar, food color and the remaining ghee. Mix well. Cook for another 10 minutes or till sugar dissolves and ghee separates.
- Add the saffron milk, roasted nuts, cardamom powder and raisins. Mix well and turn off the heat.
- Serve hot. Or,
- In a square container, place a butter paper and spread the hot moong dal halwa. Spread it to make a ½-inch thick layer. Now cut it into 2 inch-square pieces. Once it is cool, take out the pieces and store in air tight container. It stays good for 2 weeks.