Moong Daal Halwa

Ingredients :

• Moong Daal - 1 cup 
• Milk - 2 Cups
• Sugar - 1 n half to 2 cups
• Saffron - use liberally :)
• Ghee - 3 Tblsps
• Dry Fruits - Cashew, Almonds chopped - 1/2 cup
• Milk Mawa Powder - 2 Tblsps

Procedure :

• Soak Moong Daal in water for 5-6 hours.
• Blend it into a smooth paste adding very little water.
• In a pan, heat about 2 Tblsps Ghee.
• Once hot fry chopped dry fruits and keep them aside.
• Add Moong Daal paste to the ghee and fry it on medium flame stirring continuously.
• The Moong Daal paste thickens. Keep strirring on medium  flame for about 20-30 minutes. This is to ensure the Moong Daal gets roasted and does not give a raw taste.
• Simultaneously, add saffron strands to a few tea spoons milk and keep aside.
• Boil 1 and half cups milk with 1 and half cups sugar.
• Once the Moong dal gets roasted (might not change color, make sure it gets a little dry ), add the boiled milk and sugar to it. Add fried dry fruits, saffron strands dissolved in milk, milk mawa powder and mix everything well.
• The halwa should be a little liquidy at this point. 
• Check sweetness. Add another half cup sugar if required.
• If the halwa isnt liquidy enough, boil another half cup milk and add it to the halwa.
• Mix everything well, mash the lumps formed.
• Cook the halwa on medium flame covered with a lid.
• Keep stirring after every 3-4 minutes, to make sure it does not stick to the bottom.
• Cook the halwa for about 15-20 minutes first on medium flame, then on high flame.
• Remove lid after about 15-20 minutes, when halwa appears cooked and cook without the lid to make the halwa as much dry as you want.
• Add 1 Tblsp Ghee and mix it well.
• Turn Off flame and let the halwa absorb the ghee for about 5 minutes.
• Garnish with chopped dry fruits and serve hot :)