Slow-Roasted Moong Dal Halwa with Saffron and Cardamom

What you need

• 200 g (1 cup) split yellow moong dal, skinned
• 200 g (1 cup) ghee
• 250 ml (1 cup) milk
• 250 ml (1 cup) water
• 1 pinch saffron strands
• 200 g (1 cup) sugar
• 1/2 tsp ground cardamom
• 30 g (1/4 cup) almonds, blanched and sliced, plus extra for serving

Method

Restated from the original video

1. 1

   Rinse the moong dal and soak it in plenty of water for 3 hours.

2. 2

   Drain thoroughly. Grind in a food processor with 2-3 tbsp water into a coarse, sandy mix. It must not become a paste.

3. 3

   Warm the milk and water with the saffron in a small pot. Keep it hot on the lowest heat.

4. 4

   Melt the ghee in a heavy, wide pan over medium heat. Add the ground dal and turn the heat to low.

5. 5

   Stir constantly and cook until the dal turns deep golden and smells nutty, 40-45 min. Keep the heat low or the dal will scorch before it cooks through.

6. 6

   Pour in the hot saffron milk, standing back because it will spatter. Stir and cook until absorbed, 8-10 min.

7. 7

   Add the sugar and cardamom. The halwa loosens at first, so keep stirring.

8. 8

   Cook for another 15-20 min until it thickens, the ghee separates at the edges and the mass pulls away from the sides of the pan.

9. 9

   Stir in the almonds. Serve hot, topped with a few more almonds.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.