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A popular and rich halwa recipe from North India, moong dal halwa is usually made on celebratory or festive occasions like holi, diwali, marriages etc. It is a delicacy of the state of Rajasthan and is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

  • 1 cup Split green gram skinless (dhuli moong dal) soaked and ground to a coarse paste
  • 1 cup Ghee
  • 1 cup Gram flour 
  • 1 tablespoon Milk 
  • 1 1/2 cups Saffron (kesar)
  • For garnish Sugar
  • 1 cup Khoya/mawa 
  • 3/4 cup green cardamom powder a pinch
  • Almonds cut into slivers
  • 10-12 Chandi ka varq 1 sheet 
  • Heat ghee in a non-stick pan. Add gram flour and mix well. Add moong dal, lower heat and mix well.
  • Sauté, stirring continuously, till golden brown or for 20-25 minutes.
  • Heat ½ cup milk in a non-stick pan. Add a generous pinch of saffron and mix well for 1 minute. Switch off heat.
  • Heat sugar and 1 cup water in another non-stick pan. Cook till sugar dissolves completely.
  • Add saffron milk to moong dal and mix well.
  • Add remaining milk and keep stirring. Add khoya in saffron milk pan, mix and heat for 2 minutes.
  • Add khoya to moong dal mixture along with cardamom powder, some almond slivers and sugar syrup.
  • Mix well, cover and cook on low heat for 5 minutes, stirring once a while. Remove lid and mix once. Switch off the heat and transfer in a serving dish.
  • Serve hot, garnished with chandi ka varq, saffron and remaining almond slivers. 

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