This halwa is a delicacy from Rajasthan. It takes a long time and lot of patience to sauté the dal and prepare this halwa and it will
probably require a little extra ghee too. But the final product is worth every pain taken.
1 cup Yellow Moong Dal(Split green gram skinless)
1 cup Sugar.
1 tbsp Besan.
Pinch of Saffron
3/4 cup Ghee.
1 tsp Elaichi powder.
10 Almonds grated into flakes.
Pinch of Salt.
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one cups of water. Add saffron to the syrup.
Heat ghee in a thick-bottomed pan and addbesan,saute for a minute,now add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown.
This needs time and patience. Do not rush through this step.
Add the sugar syrup. Stir till the syrup is thoroughly incorporated and the halwa is of dropping consistency
Add elaichi powder and almond flakes.I have used this mini slicer to make flakes.
Cover and cook for 3 to 4 minutes or till sugar syrup is completely absorbed in the halwa.
Remove in a serving bowl amd serve hot garnished with almonds.
Tip:Adding besan to melted ghee before putting the ground moong dal, helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.