In a pan dry roast the moong dal until golden brown. To this add enough water and cook it until very
soft and mushy. This could also be done in the cooker, but it cooks pretty quickly on the stove top.
Using a masher, mash the cooked dal to a smooth consistency. If you prefer very smooth halwa, you
could use a hand blender and give it quick grind.
In a wide non stick pan, add 1/4th cup of ghee and add the wheat flour in it. Fry the wheat flour in
the ghee until it starts turning color and a nice aroma comes (about 8 mins).
To the same pan, add the cooked dal, sugar and the remaining ghee and cook it over medium heat. Keep
mixing the halwa until they all start to come together and begins to leave the sides of the pan. At
this stage add the color and cardamom powder and mix it well. Remove it from flame.
Garnish: Heat about a tsp of ghee in a small pan and fry the cashews or almonds and add to the
halwa.Serve warm or at room temperature.
Ingredients: 1/4th cup (1 part) Payatham paruppu /Moong dal/Green gram dal
1/4th cup (1 part) Wheat flour/atta
3/4th cup (3 parts) Sugar
3/4th cup (3 parts) Ghee/clarified butter (See notes)
Orange food coloring a pinch
1/2 tbsp Cardamom powder
Cashews or almonds for garnishing Note: The recipe calls for 3 parts of ghee, but I used only 2 parts which in this case is about 1/2 cup. The halwa tasted good and I had no issues with it. If your diet allows you to use more ghee go ahead and use the 3 parts. In this case more the merrier.