Moong Dal Halwa

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1. 1Step 1: Rinse the moong dal and soak for 2 hours.
2. 2Step 2: Drain off the water and transfer to a blender.
3. 3Step 3: Blend to a slightly coarse paste adding water if required. Keep aside.
4. 4Step 4: In a large kadai heat ½ cup ghee and add 1 tbsp rava.
5. 5Step 5: Roast on low flame until the rava turns aromatic. Adding rava helps to give good texture to halwa.
6. 6Step 6: Now add in prepared moong dal paste and mix well.
7. 7Step 7: Keeping the flame on medium, mix until the moong dal absorbs the ghee.
8. 8Step 8: Continue to cook breaking the lumps.
9. 9Step 9: Cook until the mixture turns crumble and grainy texture. After 20 minutes, the mixture turns crisp.
10. 10Step 10: Now add 2 cup milk, few saffron. You can alternatively use water or milk and water combination.
11. 11Step 11: Stir continuously, until the mixture absorbs all the milk.
12. 12Step 12: The mixture will start to hold shape leaving the kadai.
13. 13Step 13: Now add 1 cup sugar and mix well.
14. 14Step 14: The sugar starts to melt and turns the mixture watery.
15. 15Step 15: Continue to cook on low flame breaking lumps in between.
16. 16Step 16: Cook until the mixture starts to separate the ghee and turns golden brown. Take approximately 60 minutes.
17. 17Step 17: Now add 5 cashew, 5 almond and ½ tsp cardamom powder. Mix well.
18. 18Step 18: Finally, enjoy moong dal halwa garnished with more nuts.