MOONG DAL HALWA

INGREDIENTS :

• 250gms moong dal
• 150gms ghee
• 200 ml water
• 250 ml milk
• 25 gms chopped almonds
• 200 gms sugar
• 100 gms Khoya
• 5 green cardamom
• 10 gms pistachios
• 25 gms chopped cashews
• 1 gm Saffron

Chef of the day: Sai teja (BCTCA 4th sem)

FOR GARNISH :

• 1 piece Chandi Warq
• 10 gms Almond slivers

METHOD :

1. Wash and soak the moong dal for 2 hours.
2. Par boil the moong dal till 3/4^th Drain, Coarsely mash the dal with a wooden spoon and keep aside.
3. Heat 50 gms ghee in a non-stick pan. Add moong dal, lower heat and mix well.
4. Sauté, stirring continuously, till golden brown or for 20-25 minutes.
5. Add sugar and 200ml water to the dal. Cook till sugar dissolves completely
6. Heat 150ml milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat.
7. Add saffron milk to moong dal and mix well along with the rest of the milk.
8. Add khoya to moong dal mixture along with cardamom powder, chopped pistachio, cashew nuts and half of almond slivers.
9. Cover and cook for 5 minutes on low heat. Remove lid, mix till the dal is completely cooked and ghee is released. Switch off heat and transfer in a serving dish.
10. Serve hot garnished with chandi ka warq, saffron and remaining almond slivers.