Name: RAJHASTHANI Moong_daal Badam ka halwa ( sweet dish) recipe by Sunita Maheshwari at BetterButter
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Yield: 5
Ingredients: Yellow moong dal - 1 cup Almonds/Badam - 1 cup Mawa - 1 cup Ghee - 2 cups Sugar - 2 cups Milk - 1 cup Water - 2 cups Badam( cut into small pieces) - 1 tablespoon Elaichi( Cardamom) powder - 1 teaspoon Saffron threads - soaked in milk/water; Almonds/Badam - 1 cup; Mawa - 1 cup; Ghee - 2 cups; Sugar - 2 cups; Milk - 1 cup; Water - 2 cups; Badam( cut into small pieces) - 1 tablespoon; Elaichi( Cardamom) powder - 1 teaspoon; Saffron threads - soaked in milk/water

Ingredients Serving: 5

Yellow moong dal - 1 cup Almonds/Badam - 1 cup Mawa - 1 cup Ghee - 2 cups Sugar - 2 cups Milk - 1 cup Water - 2 cups Badam( cut into small pieces) - 1 tablespoon Elaichi( Cardamom) powder - 1 teaspoon Saffron threads - soaked in milk/water
Almonds/Badam - 1 cup
Mawa - 1 cup
Ghee - 2 cups
Sugar - 2 cups
Milk - 1 cup
Water - 2 cups
Badam( cut into small pieces) - 1 tablespoon
Elaichi( Cardamom) powder - 1 teaspoon
Saffron threads - soaked in milk/water

Instructions

1.Wash and soak moong dal for 3 - 4 hours. Similarly wash and soak almonds/badam for 2 hours.
2.Coarsely grind the dal in the blender with out water and keep aside.
3.Similarly peel the skin of almonds and grind coarsely without usage of water. Keep them also aside
4.Heat ghee in a heavy bottom kadai/pan and add ground dal.
5.Stir it continuously and saute it till it turns light brown (say about 60 to 70% ) and gives out nice fragrance.
6.,Add the ground almonds to the half sauteed dal. Mix well and roast them together.
7.Alternatively you can also saute dal separately and almonds separately and then mix them both together
8.When both dal and badam are done say about 95%, Add mawa and mix well. Roast for few mins and take off the flame.
9.In other pan add water and sugar. Boil it till the sugar water syrup has one string consistency.
10.Now boil the milk separately, once milk is boiled, add it to the sauteed moong dal -badam mix and stir continuously.
11,One can skip adding milk completely. But adding milk gives a nice texture and flavour to the halwa.
12.When milk is all absorbed and evaporated, add the sugar syrup to it and keep stirring until you get a thick consistency. As water gets evaporated, ghee starts leaving sides of the pan. This indicates that halwa is almost ready..
13. Add cardamom powder and soaked saffron threads and mix well.
14,Garnish with the cut almonds and serve when hot!! :blush::blush::blush:!!!

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