Ingredients
• Split green gram skinless (dhuli moong dal) 1 cup
• Sugar 1 cup
• Saffron (kesar) pinch
• Milk 1/2 cup
• Pure ghee 1 cup
• Khoya/mawa,crumbled 3\4 cup
• Almonds,blanched and slivered 10-12
Method
Soak the moong dal for six hours. Grind coarsely with very little water. Prepare a sugar syrup of one-string consistency with sugar and one and a half cups of water. Soak the saffron in hot milk. Heat the ghee in a thick-bottomed kadai and add the ground moong dal. Cook, stirring continuously, over low heat till golden brown. Add the sugar syrup and saffron milk. Cook, stirring continuously, till well mixed and the halwa is of dropping consistency. Add the khoya and cook till it melts. Serve hot, decorated with almond slivers
• Split green gram skinless (dhuli moong dal) 1 cup
• Sugar 1 cup
• Saffron (kesar) pinch
• Milk 1/2 cup
• Pure ghee 1 cup
• Khoya/mawa,crumbled 3\4 cup
• Almonds,blanched and slivered 10-12
Method
Soak the moong dal for six hours. Grind coarsely with very little water. Prepare a sugar syrup of one-string consistency with sugar and one and a half cups of water. Soak the saffron in hot milk. Heat the ghee in a thick-bottomed kadai and add the ground moong dal. Cook, stirring continuously, over low heat till golden brown. Add the sugar syrup and saffron milk. Cook, stirring continuously, till well mixed and the halwa is of dropping consistency. Add the khoya and cook till it melts. Serve hot, decorated with almond slivers
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