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Moong Dal Halwa - To Preserve


Ingredients

 One Cup Dhuli Moong Dal.
One and half cup Ghee
1/2 cup almond powder
Few strands of saffron
1/2 tspn Elaichi Powder.


Method

1. Soak Moong dal for 4 to 5 hours.
2. Wash the soaked dal properly so that there is no smell.
3. Drain the moong dal on a cloth.
4.Grind to a fine paste in a mixer grinder without adding any water.
5. Take a non stick pan and heat one and half cup of ghee.
Put the dal paste gently to avoid any spluttering.
6. Mix the dal with ghee thooroughly.
7. Leave the dal on one side for 15 minutes on low flame till it gets pink and crisp.
8. Turn around the dal mixture and leave it for another 15 minutes.
9.Add almond powder, saffron and elaichi to this mixture and ensure the whole mixture is of the same color ( golden and crisp).
10. Cool this mixture and grind it again in a mixer to make rava ( semolina like texture) of this mixture.
11. Store in a air tight container in a refrigerator.

 Method to make Halwa.

1. When you want to eat halwa take some of the mixture from the container. Roast it in 1 tspn of ghee ( clarified butter).
2. Add three times the  boiling water to this mixture along with sugar to taste. The ratio of Mixture is to water should be 1:3.
3. You can also add 1 tspn of Khoa ( reduced milk) if you like while preparing.
4. Cover and cook for a few minutes till Ghee leaves the sides.

 Serve hot with almond slivers.

 The mixture stays fresh for atleast three months when refrigerated.

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