Ingredients

• 1 Cup Riwayat Moong Dal
• Water (For Soaking)
• ½ Cup Ghee / Clarified Butter
• 1 Tbsp Riwayat Rava / Semolina / Suji
• 2 Cup Milk
• 1 Cup Sugar
• 5 Cashew (Chopped)
• 5 Almond (Chopped)
• ½ Tsp Cardamom Powder

Process

• Firstly, rinse the Moong Dal and soak for 2 hours.
• Drain off the Water and transfer to a blender.
• Blend to a slightly coarse paste adding Water if required. Keep aside.
• In a large Kadhai heat ½ cup Ghee and add 1 tbsp Rava.
• Roast on low flame until the Rava turns aromatic. Adding Rava helps to give good texture to Halwa.
• Now add in prepared Moong Dal paste and mix well.
• Keeping the flame on medium, mix until the Moong Dal absorbs the Ghee.
• Continue to cook breaking the lumps.
• Cook until the mixture turns crumble and grainy texture.
• After 20 minutes, the mixture turns crisp.
• Now add 2 cup milk, few Saffron. You can alternatively use Water or Milk and water combination.
• Stir continuously, until the mixture absorbs all the Milk.
• The mixture will start to hold shape leaving the Kadhai.
• Now add 1 cup sugar and mix well.
• The Sugar starts to melt and turns the mixture watery.
• Continue to cook on low flame breaking lumps in between.
• Cook until the mixture starts to separate the Ghee and turns golden brown. Take approximately 60 minutes.
• Now add 5 Cashew, 5 Almond and ½ tsp Cardamom Powder. Mix well.
• Finally, enjoy Moong Dal Halwa garnished with more Nuts.