Ingredients
- 1 cup split yellow moong dal
- 3 cups water
- 2 cups granulated sugar
- 12 tablespoons ghee, divided
- 4 tablespoons wheat flour
- ¼ teaspoon cardamom powder
- 3 tablespoons broken cashews
- 1 pinch red food colouring in 1 teaspoon water
Make it step by step
- Dry roast the moong dal until it smells nutty and browns slightly.
- Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.
- Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
- Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
- Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee.
- Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
- Mix in the powdered cardamom and food color.
- Remove from the heat and let cool.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.