Moong Daal Halwa or Moong Daal Barfi is famous during festive seasons and can substitute regular Gajar Ka Halwa.
Preparation Time : 45 minutes
Serves : 4-6 persons
Moong Daal / Split Yellow Gram : 1 cup
Milk : 2 cup
Desi Ghee : 1/2 cup
Sugar : 1 cup
Cardamom / Elaichi powder : 1/2 teaspoon
Saffron / Kesar : 1/4 teaspoon soaked in a little warm milk
Cashews : 1 tablespoon
Almonds : 1 tablespoon
Pistachios : 1 tablespoon
Golden / Silver leaf or varak for Garnish (optional)
Soak the moong daal in enough water for 2-3 hours. Wash and drain excess water. Make a coarse paste in a grinder without using any water and keep aside.
In a pan preferably non stick heat the ghee and sauté the moong daal paste on medium flame till the colour changes and you get a sweet lingering aroma. This may take about 20-25 minutes. Now add the milk and cook on medium flame for about 10 minutes while stirring constantly. When the mixture becomes thick add the sugar and cook till the sugar dissolves. Now add the Cashews, saffron and cardamom powder and mix well.
Your Halwa is ready, garnish with silver or golden leaf, almonds and pistachios. Serve warm.
* For moong daal barfi, pour the mixture into a greased plate, cut into squares, refrigerate for 2-3 hours and serve.