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Winter often brings a sweet craving. Instead of eating unhealthy food from outside, it's best to make delicious desserts at home. Moong Dal Halwa is one of these.

Mung Dal Halwa may take some effort to make, but its flavor is so amazing that it's worth it. Let's learn the step-by-step recipe for Moong Dal Halwa.

Ingredients
1/2 cup washed yellow moong dal
1/2 cup pure ghee
1/2 to 3/4 cup sugar (to taste)
1 cup milk or a mixture of milk and water
1/2 cup mawa/khoya
1/2 teaspoon cardamom powder
A few saffron strands (soaked in hot milk)
2 tablespoons chopped nuts (such as cashews, almonds, pistachios)

Method
First, wash the moong dal thoroughly and soak it in water for 3 to 4 hours or overnight. Once the dal has swelled, strain it.

Now, grind the soaked dal in a mixer grinder until it is coarsely ground, either without adding water or using very little water. Keep in mind that the paste should not be too fine; it should have a fine grain like semolina.

Now, take a heavy-bottomed pan and add about 1/2 cup pure ghee to it and heat it over medium heat. When the ghee is hot, add the coarsely ground lentils to the pan. Reduce the heat and stir constantly. This step is crucial and should take approximately 15 to 25 minutes.

Roast the lentils until they turn golden yellow and emit a pleasant aroma. When the lentils are thoroughly roasted, they should appear grainy and the ghee should begin to separate from the sides of the pan.

If you're adding mawa to the halwa, lightly roast it and mix it into the lentils. This will make the halwa creamy. Next, reduce the heat and slowly add the hot milk or a mixture of milk and water.

Also, add the soaked saffron strands to the hot milk. Stir the mixture quickly and continuously to prevent any lumps from forming. The lentils will immediately begin to absorb the milk and swell.

When the lentils have completely absorbed the milk and the mixture begins to thicken, add sugar and cardamom powder to taste. Once the sugar dissolves, the halwa will become slightly thinner again.

Cook until the sugar water has completely evaporated and the halwa thickens again and begins to leave the pan. Finally, add the chopped nuts.

To enhance the halwa's shine and flavor, drizzle 1 teaspoon of ghee over the halwa before serving and mix well.

Hot and delicious moong dal halwa is ready! Garnish with chopped nuts and serve.

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