📝 Ingredients
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1 cup moong dal (yellow split lentils) – soaked 4–5 hours
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1 cup Savaria The Doodhwala A2 Cow Ghee 🧈
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1 cup sugar
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1 cup full cream milk
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½ cup water
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¼ tsp cardamom powder
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10-12 cashews
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10-12 almonds (sliced)
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7-8 raisins
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Few strands of saffron (optional)
👩🍳 Method
1. Prep the Dal:
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Soak moong dal for at least 4–5 hours.
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Drain and grind it into a coarse paste without adding water.
2. Sauté in Ghee:
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Heat 1 cup of Savaria The Doodhwala A2 Cow Ghee in a heavy kadhai.
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Add the moong dal paste.
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Cook on medium-low flame, stirring continuously.
⏳ This is the key step:
Cook until the paste turns golden brown and aromatic. This may take 30–40 minutes. The ghee will begin to separate, and you'll notice a grainy texture.
3. Add Milk-Sugar Mixture:
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In a separate pan, mix milk, water, and sugar. Warm until sugar dissolves.
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Add this to the roasted dal slowly, stirring continuously to avoid lumps.
4. Simmer & Finish:
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Cook until the liquid is absorbed and the halwa thickens.
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Add cardamom powder, saffron, and stir well.
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In a spoon of ghee, roast dry fruits and add on top.
💛 Why Use Savaria The Doodhwala A2 Cow Ghee?
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Deep Flavor: A2 Ghee gives that rich, nutty flavor essential for moong dal halwa.
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Better Texture: Helps achieve the right grainy yet soft consistency.
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Authentic Taste: It brings out the true heritage taste of traditional Indian sweets.
