1. Annapoorna Yellow Split Moong dal – 1 cup
2. Annapoorna Ghee (clarified butter) – 1 cup
3. Sugar – 1 cup
4. Water – 4 cups
5. Annapoorna Cardamom Powder – 1/2 teaspoon
6. Saffron strands (optional)
7. Annapoorna Cashews sliced for garnish
8. Annapoorna Almonds sliced for garnish
9. Pistachios sliced for garnish
Preparation of Moong Dal:
- Rinse the moong dal thoroughly under running water.
- Soak the moong dal in water for about 4 hours or overnight.
- Drain the water and grind the moong dal into a coarse paste without adding water.
- Set aside.
Making Sugar Syrup:
- In a saucepan, heat water and sugar together over medium heat.
- Stir until the sugar dissolves completely, forming a syrup.
- Keep the sugar syrup warm on low heat.
Cooking the Moong Dal:
- In a heavy-bottomed pan or kadai, heat ghee over medium heat.
- Add the ground moong dal paste to the pan and cook, stirring continuously.
Cook until Golden Brown:
- Cook the moong dal paste in ghee until it turns golden brown and releases a nutty aroma.
- This may take about 20-25 minutes.
Combining with Sugar Syrup:
- Carefully pour the warm sugar syrup into the pan with the cooked moong dal.
- Stir well to combine and cook until the mixture thickens.
Flavoring and Cooking:
- Add cardamom powder to the mixture for flavour.
- Optionally, add saffron strands for colour and aroma.
- Mix everything well and continue cooking until the halwa reaches the desired consistency.
Garnishing and Serving:
- Once the Moong Dal Halwa thickens and leaves the sides of the pan, turn off the heat.
- Garnish with sliced almonds and pistachios for added texture and flavor.
Serving:
- Serve the Moong Dal Halwa warm as a dessert.
- Enjoy its rich, creamy texture and aromatic flavours!
