Slow-Cooked Artisanal Moong Dal Halwa

A celebratory rich dessert made by slow-cooking yellow split moong lentils in a sea of aromatic Thaaro Desi Cow Ghee and cardamom.

Serves 6 · Time: 60 mins

Ingredients

• 1 cup split yellow Moong Dal, soaked for 4 hours and ground coarsely
• 1 cup Thaaro Pure Bilona Desi Cow A2 Ghee
• 1 cup organic Khoya/Mawa (solidified milk)
• 1 cup organic cane sugar
• 1.5 cups hot milk
• 1/2 tsp cardamom powder
• Handful of sliced almonds and pistachios

Method

1. Heat the Ghee in a heavy-bottomed non-stick pan or iron kadhai on medium-low.
2. Add the coarsely ground Moong Dal paste. Stir vigorously to mix with the ghee.
3. Cook the dal on a low flame for about 25-30 minutes, stirring continuously. This step requires patience; the dal must turn golden brown and separate cleanly from the ghee.
4. Add the hot milk and sugar. Mix well and cook until all moisture is absorbed.
5. Crumble the Khoya into the pan, add cardamom powder, and continue cooking for another 10 minutes until the halwa turns a deep golden hue.
6. Garnish with sliced dry fruits. The halwa is ready when ghee starts to ooze from the sides. Serve warm.

Tips

• The key to a perfect halwa is non-stop stirring on low heat. Rushing the cooking on high heat will leave the lentils raw inside.