Wheat Moong Dhal Halwa

Halwa is an irresistible sweet for any festive occasion.Not a guilt free sweet though with loads of ghee and sugar/jaggery :)

Unparalleled aroma and texture makes this sweet overpowering 

Now lets get to the recipe

Wheat flour/atta- half cup
Moong dhal--half cup
Sugar-2 cups
Ghee-1 cup
Cardamom powder-a pinch
saffron-few strands
cashews and raisins fried in ghee and kept aside-1/4 cup

Method

Slightly roast moong ghal in a dry kadai till nice aroma comes and soak in water for half an hour

Meanwhile in a kadai add one tablespoon ghee and fry cashews and raisins and keep aside

Add one more tablespoon ghee and add wheat flour little by little to it stirring continuously.Keep the flame low.

When a nice aroma emanates turn off the stove and transfer the wheat flour to another plate

Pressure cook moong dhal for 3 whistle.Mash the dhal till its mushy.Add sugar in the kadai and add water till the sugar immerses.Boil till sugar dissolves completely and reaches one string consistency (when u touch the syrup with your forefinger and thump and pull them apart gently a single thread will be formed)

Now add the mashed dhal and mix well.Add wheat flour little by little.Keep adding the ghee occasionally and stir continuously.

When the halwa does not stick to the bottom of the kadai and ghee oozes,turn off the stove.Add cardamom powder and saffron strands at this stage

garnish with fried cashews raisins and serve hot..