Rajasthan Moong Dal Halwa Slow Cooked Winter Festival Sweet

Method

1. 1

   Drain soaked moong dal. Grind to a smooth paste using minimal water.

2. 2

   Heat all 1 cup ghee in a heavy kadai on medium-low.

3. 3

   Add the ground moong dal paste.

4. 4

   Fry the moong paste in the ghee stirring continuously and without stopping — for 40 to 50 minutes.

5. 5

   The paste will go through many stages: first raw and lumpy, then softening, then colouring, then turning golden, finally becoming a deep golden with a nutty aroma.

6. 6

   The stirring must not stop or it will burn at the bottom.

7. 7

   Make the sugar syrup: boil sugar with 2 cups water until sugar dissolves. Keep warm.

8. 8

   When the moong dal is deeply golden and the ghee has separated, add the warm sugar syrup very carefully (it will spatter).

9. 9

   Stir vigorously and continuously until all moisture is absorbed and the halwa comes together.

10. 10

    Add cardamom, saffron milk, almonds and pistachios. Stir. Serve warm.