I remember the winter holidays in my school. Almost more than a week of chilling cold weather and basking in the pleasant sunshine while the next door aunty (we had so many aunties nearby…) would visit us with a bowl of something… someday it would be dhokla.. some day paneer. It was during one of these visits that I first came across this sweet dish – Moong dal ka halwa. I have a sweet tooth and just loved this. Till I was in school (at Rihand Nagar, UP – a small NTPC township) I often got chance to taste this dish, thanks to the aunties around, though my mom never made it. However for a long time I had just forgotten about it.
It was one of the snowing days in Connecticut that reminded me of it. And there I was on a ISD call to my mom to get hold of that recipe from any of those aunties. I knew an internet search could give me that but I trusted my childhood taste buds more than anything. So… thanks to “Totle auny” I ended up making this dessert. And it was awesome… though full of calories but I chose to ignore that thought…
- Split (Yellow) Moong dal – 1 cup
- Water – 2 cups
- Sugar – 1 cup or to taste
- Oil / Clarified Butter/Ghee – 2 tbsp
- Khoya – 1/2 cup (if you don’t have you can exclude it)
- Milk – 2 cups
- Cashewnuts and Raisins – for garnishing
- Roast the Moong Dal lightly and then let it cool and grind it to a powder.
- Soak the powdered dal in 2 cups of water for a few hours, better if overnight.
- You can also soak the dal in water overnight and grind it to a paste.
- Heat ghee, oil or butter in a thick bottomed pan and fry the paste on medium to low heat till it changes color to a golden brown.
- Add sugar, milk and khoya to the paste and stir in continuously.
- Keep stirring till the mixture thickens to the desired consistency.
- Garnish with the dry nuts and raisins.