Moong Dal Halwa
A Rajasthani dessert made with split yellow lentils, ghee, khoya and nuts
Ingredients
- ¼ cup moong dal / split yellow lentil
- 2 tbsp ghee
- 2 tbsp warm milk optional
- 3 tbsp khoya / mawa
- ½ cup sugar
- Few chopped nuts for garnish (cashew nuts, almonds, pistachios)
Instructions
- Wash the moong dal and soak it in water for 2-3 hours. Drain and grind them smoothly without adding water.
- Heat oil in a pan/kadai. Add the ground mong dal paste and roast it over low flame until it turns light brown and gives a nice aroma.
- Turn the heat to medium and add the sugar and keep stirring till sugar melts. Add the milk if adding and cook till halwa starts leaving sides of the pan.
- Now add khoya and mix till they are combined well. Garnish with chopped nuts and serve warm.
Notes
- The halwa stays good for 2-3 days when refrigerated. Reheat the halwa for 30 seconds in a microwave before serving.