Badaam-Moong Daal Halwa

Ingredients: Serves 6-7

1 cup moong dal.

½ cup finely ground almonds

1 ½ cup milk

10- 12 tablespoons desi ghee. You can use even more. J

1 cup sugar.

Coarsely ground seeds of 2-3 cardammom.

2 tablespoons of Kevra water, optional. It gives a beautiful flavour and fragrance to the final product.

Preparation:

Soak daal in water for atleast 3-4 hours.

Recipe: Use low to medium heat all during the cooking procedure.

Finely grind daal, without using water for assistance.

In a wok, add ghee and when it has heated add daal.

Mix nicely so that daal has absorbed all the fat. After 5 minutes or so add ground almonds and mix nicely.

Next step is to roast this daal almond mixture for next 30-35 minutes or till daal loses its raw taste. Taste it and you’ll know when it’s cooked. You can boost up the procedure by turning up the flame on high and stirring rigorously but there is risk of burning involved hence I preferred low flame. Stir continuously during this to avoid any burnt taste.

Meanwhile in a pan add milk and sugar, and let the sugar dissolve in the milk on low flame. Milk doesn’t need to be boiled if using pre-boiled milk, otherwise let the milk come to boil and then shut off the flame. Keep aside.

When daal has roasted, add milk using a sieve to avoid any impurities falling into the halwa. It may splatter around so be cautious of not burning yourself.

Stir nicely till milk and daal have amalgamated together.

Add cardamom seeds powder and kewra water (if using). Stir till all the milk has been absorbed by the daal.

Halwa is ready to be served. Garnish with sliced almonds.