Moong Dal Halwa

For Pongal as usual i prepared pongal ,vada ,til ladoo and this year a halwa too as moong dal halwa is the recipe for this months ICC. This is my first post for ICC ,when i saw all the traditional recipes the ladies at ICC were cooking up i was inspired to try and learn those authentic traditional preparations. Moong Dal Halwa is a perfect winter preparation. I remember it being served during North Indian winter wedding receptions ummm ....yummy :).

Split (Yellow) Moong dal - 1 cup
Sugar - 1 cup
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup( i used 1 cup of evaporated milk)

Cardamom Pw - 1/2 tsp (not in original recipe)
Cashew and rasins for garnish( i used almonds for garnish as that is what i had on hand)

1. Lightly roast the moong dal, wash, soak overnight

2. Ground to a fine paste in food processor with no water.
3. Take a thick bottom pan, heat butter.

4. Fry the moong dal paste till it turns brownish and releases the ghee.

5. Add sugar mix well till sugar gets well absorbed.

6. Add milk and cardamom powder.

7. Keep mixing till the milk is well absorbed by the dal mixture.

8.Turn of heat and add almonds for garnish.