- 1 cup Moong Dal
- 1 cup sugar
- 1 ½ cup milk
- ¼ cup ghee
- ½ teaspoon Elaichi powder
Making Moong Dal Halwa is an art. If not cooked properly, to get it really perfect is a daunting task as the balance between a perfectly cooked dal and a perfectly fried halwa made from this dal is a difficult feat to perform. Especially with the use of less ghee! Most beginners simply try to use excess ghee to cover the imperfection and raw dal smell. This recipe is a sure-shot success with minimum use of ghee and less time to cook with absolutely no odour of the dal. Guaranteed to be a success to be a success amongst your guests and loved ones.
- Grind the moong dal in the mixer and then the sugar to a powder.
- In a pan, heat the ghee and add the powdered moong dal and sugar and fry for some time on a low flame until the raw smell disappears.
- Add the milk and cook, stirring continuously until the halwa thickens and slight glaze is formed. Also add the Elaichi powder.