More recipes at http://www.bhavnaskitchen.comLike me on FACEBOOK http://www.facebook.com/superveggiedelightTwit with me on TWITTER http://www.twitter.com/bhavnaskitchenhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.comRECIPE BELOW MAKES MORE SOFTER HALWA THAN I SHOWED IN VIDEO. SO I MADE FEW CHANGES TO RECIPE AND POSTED WRITTEN VERSION.RECIPE DESCRIPTION:INGREDIENTS:1 cup -- split (Yellow) moong dal -- soaked overnight.1/2 cup -- ghee1/2 cup to 1 cup -- sugar1/2 cup -- milk or waterCashews/raisins roasted in ghee for garnishing1/2 tsp -- cardamom powder -- optionalA few strands of saffron -- optionalDIRECTION:Soak 1 cup moong dal overnight.Next morning, grind to a paste.Take a heavy kadai/non-stick skillet , heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.(THIS STEP IS OPTIONAL. I SOMETIMES JUST TOP WITH RAW CASHEW RAISINS OR ADD WHILE COOKING HALWA IN THE LAST FEW MINUTES.)In the same skillet, add 1/4 cup of ghee and once the ghee melts add the dal paste and stir continuously, not allowing lumps to form.One must be careful here because the dal cooks really fast, irrespective of the ghee.Keep the heat at the lowest and keep stirring even after the dal becomes thick.Add the rest of the ghee intermittently Meanwhile mix the sugar with water/milk in a pan and bring to a boil.You can add the saffron and cardamom powder to this mixture OR you can simply add them towards the end to the dish directly.Add the sugar and water/ milk mix to the cooking dal not allowing lumps to form.Cook until the ghee surfaces and halwa gets a shiny, creamy texture.Garnish with cashews and raisins and serve hot :)TIP: (optional) - You can dry roast the lentils in a skillet until aromatic and lightly golden and then soak it in water. It helps to enhance the taste and fragrance of halwa.
