PREPARATION

1. Take a skillet, add 1 litre water, 290 grams jaggery and stir continuously until the jaggery is melted.

2. Bring it to a boil.

3. Remove it from heat and keep aside.

4. In a bowl, add 30 milliliters milk, 1/4 teaspoon saffron and mix it well.

5. Soak for 20 minutes.

6. Heat 10 milliliters ghee in a pan, add 40 grams cashews, 40 grams almonds and roast until it turns golden brown in color.

7. Remove it from heat and keep aside.

8. Heat 180 milliliters ghee in a heavy skillet, add 290 grams semolina and mix it well.

9. Roast until it turns golden brown in color.

10. Strain the prepared jaggery syrup into the skillet and mix it well.

11. Cook for 8 - 10 minutes on medium heat.

12. Then, add soaked saffron milk and mix it well.

13. Now, add the roasted dry fruits and mix it again.

14. Remove it from heat.

15. Garnish with almonds.

16. Serve.

Moong Dal Halwa

Servings 3 - 4

INGREDIENTS
Water - 220 millilitres

Sugar - 230 grams

Cardamom - 2/3 teaspoon

Warm milk - 2tablespoons

Saffron - 1/8 teaspoon

Split mung beans - 200 grams

Ghee - 1 tablespoon

Almonds - 2 tablespoons

Cashews - 2 tablespoons

Ghee - 100 grams

Milk - 220 millilitres