Moong Dal: 60 ml Sugar: 75 ml Ghee: 60 – 75 ml Khoya: 60 ml Milk: 2 tbsp Saffron- a few strands Almonds for garnishing
Dry roast the moong dal till golden and soak in water for atleast two hours. Drain and grind with very little water to a coarse consistency. Mix saffron in milk and keep aside. Make a one-string consistency syrup with the sugar and keep aside. Heat the ghee in a heavy bottomed kadai and fry the ground paste on medium heat until golden in colour. The mixture should not be lumpy. Keep stirring to avoid burning. This is a slow process and should be done slowly to get perfect result.
When done, add the milk and sugar syrup and mix till the mixture becomes homogeneous. Now add the khoya and mix well. The halwa should not stick to the kadai. That is the correct consistency. Transfer to a dish and garnish with sliced almonds. Serve warm.