Halva is one of the most popular sweet dishes found in North India - Moong Dal Halva, Aata (wheat floor) Halva, Gajar (Carrot) Ka Halva to name a few. It is usually believed that Moong Dal Halva's recipe is very tough. This might be because people don't know the easy way to cook it.
In a wide bottom, heavy-based pan, add ghee. Let it heat.
Add grounded moong dal and stir it well. Keep stirring till the color changes to golden brown. It will take 15 to 20 minutes.
When one stirs continuously, the aroma fills the kitchen.
Add 'chaashni' viz. Sugar syrup, which is made by heating equal quantities of sugar and water to thick texture, slowly.
Keep stirring to mix them well.
Add milk 1/2 cup and mix gently.
Let it cook on low flame.
Once done, add cardamom powder and cinnamon powder.
Garnish using chopped almonds, pistachios, raisins and saffron strands.
Serve hot and relish.
Never add cold milk to the mixture. Use hot milk.
In order to have the tempting yellow color of the halva, add saffron to the milk and not directly to the moong dal paste.
Use full cream milk and not skimmed milk for this. If you are confused as to use buffalo milk or cow milk, use the former one for its thick texture.