Mung Halwa


  1. 1/4 heaped cup roasted dal powder
  2. 1/4 level cup sugar
  3. 1/2 teaspoon of ground cardamom (elaichi)
  4. a pinch or two of saffron
  5. 1/2 cup water
  6. 1/2 cup low fat milk
  7. 1 tablespoon ghee or butter
  1. Dry roast 1 cup moong dal in a heavy kadhai over low flame till it is light brown, cooked and gives off an aroma.
  2. Let it cool. Grind in a coffee grinder (What? You use it to grind coffee? Jeez...who does that?) Store it in an airtight bottle. I keep mine in the refrigerator. 
  3. Warm the ghee in a heavy based sauce pan or kadhai. Add the cardamom powder and mix for a few seconds. Add the moong dal powder and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the water, milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together. 
  4. Top with chopped nuts and serve warm. 
  5. This makes just enough for 2-3 small servings.

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