Moong Dal Sheera Recipe (Moong Dal Ka Halwa)

Ingredients

• 1 cup yellow moong dal (split yellow gram), soaked for 3 hours
• 1/8 tsp saffron (kesar) strands
• 3/4 cup ghee
• 1 cup warm milk (whole Buffalo, 6.5% fat)
• 1 1/4 cups sugar
• 1/2 tbsp cardamom (elaichi) powder
• a few almond (badam) slivers
• a few pistachio slivers
• a few saffron (kesar) strands

Steps

1. To make moong dal sheera, drain the moong dal, add 1 tbsp of water and blend in a mixer to a coarse paste. Keep aside.
2. Dissolve the saffron in 1 tbsp of warm milk and keep aside.
3. Heat the ghee in a broad non-stick kadhai, add the moong dal paste and cook on a slow flame for 40 to 45 minutes or till it becomes golden brown in colour, while stirring continuously.
4. Add the warm milk and 1 cup of warm water, mix well and cook on a slow flame for another 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.
5. Add the sugar and mix well. Cover and cook on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.
6. Add the prepared saffron-milk mixture and cardamom powder and mix well.
7. Serve the moong dal sheera hot garnished with almond slivers, pistachio slivers and saffron strands.