Moong Dal Halwa/ Pesarapappu Halwa

In this month's Indian Cooking Challengewe were asked to prepare Moong Dal Halwa.......

Ingredients:

• Split (Yellow) Moong dhal - 1 cup
• Ghee - 1/2 cup
• Sugar - 3/4 cups to 1 cup (as per required sweetness)
• Milk - 1/2 cup
• Cashews/ raisins roasted in ghee for garnish.

Method to Prepare:

• Soak 1 cup moong dal overnight. Next morning, grind to a paste.
• Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
• Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
• Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
• Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
• Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
• Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
• Cook until the ghee surfaces.
• Garnish with cashews and raisins.