Step-by-Step Instructions

1. 1.Prepare Milk and Water

   In one pot, heat 2 cups of full-fat milk with a pinch of saffron (soaked for 15-20 minutes). In another pot, heat 3 cups of water until boiling hot. Keep both liquids hot.

2. 2.Wash and Dry Moong Dal

   Wash 1 cup of yellow moong dal 2-3 times until the water runs clear. Drain the dal and spread it on a clean towel to pat dry, removing excess moisture.

3. 3.Dry Roast Moong Dal

   Transfer the semi-dried moong dal to a kadhai (wok) and dry roast on low flame for 4-5 minutes until it turns golden brown, similar to the color of fenugreek seeds. Let it cool down completely.

4. 4.Grind Moong Dal

   Once cooled, grind the roasted moong dal in a mixer grinder to a coarse, rava-like texture. It should feel slightly granular when rubbed between fingers.

5. 5.Roast Semolina and Gram Flour

   In the same kadhai, add 1/2 cup of ghee. Once melted, add 1 tablespoon of fine semolina (rava) and 1 tablespoon of gram flour (besan). Roast on low flame until fragrant and light golden brown.

6. 6.Roast Ground Moong Dal

   Add the ground moong dal to the kadhai. Mix well with the roasted semolina and gram flour. Continue roasting on low flame, stirring continuously, until the mixture starts to bubble and its color deepens to a reddish-golden hue. This step is crucial for flavor development.

7. 7.Add Hot Water Gradually

   Gradually add the boiling hot water to the halwa mixture in three parts, stirring continuously after each addition to prevent lumps from forming. The mixture will absorb the water and become soft.

8. 8.Add Hot Milk

   Pour in the hot milk (with saffron) and mix thoroughly until well combined and smooth. If not using milk, use water and add 1/2 cup milk powder at this stage.

9. 9.Add Remaining Ghee and Sugar

   Add the remaining ghee (a small portion of the initial 1 cup) and 1 cup of sugar. Stir continuously on low flame. The halwa will start to release ghee and change color.

10. 10.Cook Until Ghee Separates

    Cover the kadhai with a lid and cook for 1 minute. Then uncover and continue stirring. Cook for approximately 8-10 minutes on low flame, stirring frequently, until the halwa thickens, releases a significant amount of ghee, and separates from the sides of the kadhai. The color will become a rich golden brown.

11. 11.Add Dry Fruits and Serve

    Once the halwa starts to foam and releases ample ghee, add sliced almonds and pistachios. You can fry the dry fruits in the released ghee or mix them directly. Stir well. Turn off the gas and serve the hot moong dal halwa. Excess ghee can be drained if desired. Garnish with more pistachios.