Halwa is a dish that can be made any time, be it a festival or a normal day. Moong dal halwa is especially special. Its aroma, grainy texture, and ghee flavor make it a popular choice.

While many people think it's difficult to make, it's quite easy to make at home with the right techniques. Let's learn the recipe for moong dal halwa.

Ingredients
Soaked moong dal - 1 cup
Pure desi ghee - 1 cup
Sugar - 1 cup (more or less according to taste)
Milk - 1 cup (full cream)
Water - 1 cup
Green cardamom powder - 1 teaspoon
Saffron threads - 10-12 (soaked in 2 tablespoons of warm milk)
Dry fruits - almonds, cashews, pistachios (chopped)
Khoya - 1/2 cup (optional)

Method of preparation
First, wash the moong dal thoroughly and soak it in water for at least 4 to 5 hours. Once the dal has swelled, drain all the water and grind it coarsely in a mixer without adding any water. Be sure to avoid a fine paste; a granular texture is what truly enhances the halwa's flavor.

Heat ghee in a heavy-bottomed pan. Add the ground dal. Initially, the lentils will absorb the ghee and stick to the pan, but don't worry. Stir-fry over low heat, stirring constantly. After about 20-25 minutes, the lentils will begin to release ghee and turn golden brown.

Now, in another pan, heat water, milk, and sugar. Once the sugar dissolves, add the saffron milk and cardamom powder. Don't bring this mixture to a boil; just keep it warm.

When the lentils are thoroughly fried, reduce the heat to low and slowly pour the hot milk-sugar mixture into the pan. Stir constantly to prevent lumps from forming.

After this, cook the mixture until the lentils have absorbed all the milk and the halwa begins to leave the sides of the pan. If you're adding khoya, grate it at this time, fry for 2-3 minutes, and finally add the chopped dry fruits.

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