Moong dhal halwa was in my 'try list' long ago, but made some effort to bring it to reality only now.The recipe is simple with great taste.The main ingredients in any Indian sweet preperation is dedication and personal attention while preparing the dish.We cant get excuse and take a break for some dishes like mysore pak, athirasam, etc and also for this halwa.
Moong dhal 1 cup
Sugar 3/4cup (can use 1 cup for sweet lovers)
Ghee 3/4 cup
Milk 3/4 cup
Cardamom powder 1tsp
Cashews and raisins few
Fry cashews and raisins in little ghee and keep aside.
Marinate the dhal in water for about 3-4 hrs.Grind to a smooth paste by adding little water.
Heat ghee in kadai and add the dhal paste. Stir well.Cook in medium flame.
The dhal will stick to kadai if we stop stirring. Ater 10 mins the dhal will get cooked and nice aroma will be released.
After this, at one stage the ghee will start oozing out and the mixture will turn to golden colour.Sim the flame.
In another stove heat milk and sugar till the sugar disolves.
Now add this to the dhal slowly and mix well without any lumps. Add cardamom powder.
Cook till it reaches halwa consistency.
Garnish with fried cashews and raisins.
Note: The main success of this dish lies in stirring.Use nonstick kadai and a flat laddle to mash the lumps.