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In Punjab, Moong di daal da halwa is usually found often during the winter months because the halwa is high in calories so it keeps the body warm.
This halwa is a must for festivals like Holi, Diwali and weddings too. The halwa is really rich with the list of ingredients and it’s considered auspicious.

Preparation Time: 5-6 hours of soaking time
Cook Time: 1 hour
Serves : 5-6

Ingredients:

Moong Dal/Split green gram dal/Pesarapappu: 1 cup
Ghee/Clarified butter : 12 tablespoons
Green cardamoms: 5 powdered
Pistachios: 15 sliced
Almonds : 15 sliced

To boil:
Whole milk : 1 cup
Water : 2 cups
Sugar : 1 1/4 cups

Method:

Soak the moong dal for 5-6 hours. Drain and grind them in a blender with a 1/4 cup of water into a coarse paste.
Melt ghee in a non stick pan and add the ground moong dal. Keep it on low flame and Stir continuously.
All the raw smell should go away. The halwa initially looks like the paste, it turns into huge lumps, break those lumps while stirring. Slowly the lumps start breaking down and gets separated and will start leaving the edges as ghee releases.
Meanwhile, add all ingredients listed for boiling, mix well and bring it to a boil.
The moong dal mixture will turn into small granular consistency. Add the milk mixture to dal and stir well. Stir continuously.
All the liquid should get absorbed and you will see ghee floating a little.
Add cardamom powder, pistachios and almonds. Stir well and turn off the stove and serve hot or at room temperature.

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