Wash and soak moong dal in two cups of water for six hours. Grind it coarsely using very little water.
Prepare one-string sugar syrup with sugar and one and half cups of water.
Soak saffron in hot milk. Blanch almonds in one cup of boiling hot water for five minutes. Drain, cool, peel and cut into thin slivers.
Heat ghee in a thick-bottomed pan and add ground moong dal. Keep stirring over low heat till dal turns golden brown.
Add sugar syrup and saffron milk. Stir till they are thoroughly incorporated and halwa is of dropping consistency. Add khoya and cook till it blends thoroughly.
Serve hot garnished with almond slivers.
CHEF\'S TIP
Add one tablespoon of besan to melted thee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking. |
