Moong Dal - 1 cup
Milk - 1/2 cup
Sugar - 1 cup
Saffron - a generous pinch
Mawa (Khoya) - 3/4 cup
Ghee - 1 cup
Almonds (or any nuts) - 10-20
Instructions:
1. Wash and soak the moong dal for 6 hours. Grind
coarsely using little water. Set aside.
2. Prepare one string sugar syrup by using 1 cupsugar
and 1 1/2 cups of water. Keep
aside.
3. Soak saffron in hot milk, crumble mawa (khoya) into
fine granules.
4. Blanch almonds in boiling water for 5 minutes.
Cool and peel them, slice them. Set
aside.
5. Heat ghee in a thick bottomed pan, add the
ground moong dal paste. Keep stirring
over a low flame till the dal turns
brown.
6. Add sugar syrup and saffron milk, stir well till
they are thoroughly incorporated and the halwa
is dropping consistency. Add mawa and
cook till it dissolves.
7. Garnish with sliced almonds. Serve hot.
