Moong Dal Halwa recipe

This is Special dish from Rajasthan, especially from Jodhpur, a delicacy favorite among the people during wedding time. People in winters, eat it a lot. It is also offered to Lord Ganesha during Ganesha Chaturthi festival.

Ingredients:

1. 200 Grams(Gms) Moong Dal( Green Dal or peeled moong dal which is white)
2. 100 Gms Ghee (Pure Ghee)
3. 8-10 pieces of Pistachio (Pista)
4. 8-10 Pieces of Almonds and Cahews (Badam and Kaju)
5. 100 Gms of Khoya or Mawa or Malai
6. 5-6 Strands of Kesar
7. 2-3 drops of Rose Water
8. 1/4 cup of Water
9. 1/2 cup Milk
10.4-5 Cardamoms (Elaichi)
11.1/4 cup of Sugar syrup of one strand, made by mixing Water and sugar and heating it, or else use 150 gms of sugar.
Method:

Soak moong dal for 5-6 hours in water, and after that finely grind the Dal with very little water in the grinder, it should be a soft paste.

*Note: If you have soaked moong dal with green cover, remove green covers before grinding. These can be easily removed by washing dal under running water of tap in 2-3 wash.

Once the paste has been formed, keep it aside, and put Ghee on flame in a wide Wok or Vessel or pan, let it heat properly. Once heated, put the paste in Ghee, and cardamoms and cook well till it becomes light brown in color, and starts leaving ghee but keep stirring. Add Khoya or malai to this, and keep stirring for another 2 minutes. Keep adding slowly the 1/2 cup milk and sugar or sugar syrup to it. Also add the Nuts. Add Rose Water Drops to it, and few Saffron strands to it. Cook for another 5-10 minutes, a nice flavor will spread, and a nice light brown color when starts appearing and the paste leaves most of the ghee.

Serve it hot dressed up with saffron strands, and cashews and raisins.

Precaution:
You have to be careful to keep the stirring else it may stick at the bottom.

Benefit:
Everyone likes it, and is given to children also as it builds good immunity to the system, it is rich in diet. Very good to be given to To-be mothers in winters.