Ingredients : 1 Cup Moongdal ;
1 cup sugar;
1 cup ghee;
1/2 cup milk; cardamom powdered for taste; a pinch of clove powder;
a pinch of nutmeg powder;
saffron few strands.
Khova - optional
Garnishing: slivered almonds, pistas, roasted cashew and raisins.
Soak moong dal for 4 hours. Soak saffron in a little warm milk. Drain water from
soaked moongdal and wash it well. It has to be washed well many times so that
the raw smell goes away. Grind the soaked moongdal coarsly without adding
water. Heat 1/2 cup of ghee in nonstick pan or heavy bottomed dekchi, add the
ground moong dal, and roast on low heat. Be careful not to allow to form lumps.
If required add a little milk to make it easier. The moong dal has to be roasted on
low heat. It takes time and patience, keep adding ghee slowly little by little and
as the ghee starts separating, add the sugar and a little more milk and cook well
to halva consistency and add khova (2-3 spoons) .
Add cardomom powder, clove powder, nutmeg powder and soaked saffron and mix well.
When cooked well to golden colour remove from flame. Garnish with almonds, pistas,
cashew and raisins.
This can be stored in fridge and when heating for serving add little milk and heat, so it
does not dry out. If required sugar can be increased to suit your taste.