Moong & Maash Daal Halwa
Description
A rich, unique, and deeply comforting winter dessert made from a combination of soaked and ground yellow moong dal and white maash dal, slow-cooked in ghee and milk with aromatic cardamom and dry fruits.
Ingredients
Instructions
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Soak both moong dal and maash dal together for 7 to 8 hours, then drain all the water completely.
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Grind the soaked lentils into a thick paste without adding water to keep the consistency dense and reduce cooking time.
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Heat 1 cup of ghee in a non-stick pan or pot over low-medium heat, add green cardamoms and 1 tablespoon of semolina (sooji), and sauté briefly until fragrant.
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Add the ground lentil paste into the hot ghee. It will clump up initially; stir vigorously and use a potato masher to break down all the lumps smoothly.
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Roast the lentil mixture continuously on low-medium heat for about 15-20 minutes, stirring and massaging until the paste turns golden, becomes crumbly/granular, and releases a wonderful nutty aroma.
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Pour in warm milk (optionally infused with food color/saffron) and mix well, cooking until the milk is completely absorbed by the dal.
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Add sugar and continue stirring on low heat. The sugar will melt and slightly loosen the mixture before it thickens again.
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Keep roasting the halwa patiently until it separates from the sides and releases ghee generously.
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Toss in chopped almonds, raisins, and other dry fruits (optionally lightly sautéed in ghee), mixing most into the halwa and saving some for garnish.
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Serve warm, or press into a greased mold/bowl to set and slice into pieces, or shape into traditional warm halwa laddoos.
Note
Grind the soaked lentils completely without water so that the roasting process is fast and efficient without excess moisture prolonging the cook time.
Use a potato masher during the initial frying stage in ghee to easily break down lentil clumps and achieve a smooth, granular texture.
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