Since our childhood we have been eating gajar ka halwa, panjeeri, aate ke laddoo, daal ki pinni etc. however today kids want pastries, cakes or chocolates etc for sweets. Richness of dry fruits with handsome ghee is totally missing in modern sweet products.
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Yield / Serves
Moong Dal dhuli (split green gram skinless) 1 cup
Sugar 1 cup
Mawa Khoya 250 gram
Pure ghee 1 Cup
Almonds 15 -20 remove skin and sliced
Pistachio nuts 10 to 15 sliced
Saffron few strands
Water one cup
Dissolve almonds in water and keep a side for 6 hours, remove the skin and slice them
Wash and soak the moong dal for four to six hours. In a mixer grinding it coarsely using very less water
Prepare a sugar syrup with one cup sugar and one cup of water. Heat both of them together till you get a one string sugar syrup.
Dissolve Saffron in 1 tablespoon of water and keep aside
Take Pistachio nuts and slice them Take mawa with the help of gratter grate it and keep aside
Once all preparations are done take a non stick pan add ghee heat it, add ground moong dal.
On a low flame keep cooking moong dal till it turns golden brown. This step needs time at least 35 - 40 minutes on low flame and continuously stirring it. The more you give love and time to this step your halwa will come nearer to perfection
Now add sugar syrup and saffron to this and mix it well with moong dal till they are perfectly mixed
Now add mava to this and cook till it is dissolved
Garnish it with almonds, pistachio and enjoy
It should be made on low flame on a non-sticky bottom heavy pan and stir it continuously to avoid it getting stuck to the pan
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