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Moong Dal Halwa, Kesaria Milk Halwa & Almond (Badam ) Halwa
 Moong Dal Halwa Ingredients Yellow moong dal: 2 cups 2 cups grated khoya Ghee: 1 1/4 to 1 1/2 cups Milk: 1 cup Sugar to taste: 2 to 2 1/2 cups Cardamom powder: 1 tablespoon Saffron: a few strands ( dissolve in little warm milk ) For garnishing Chopped almonds and pistachios Method Soak the moong dal in water for three to four hours. Drain water and grind it coarsely using very little water. Heat the ghee in a thick bottomed kadai. Add the ground moong dal and stir the mixture on a medium flame until it becomes golden brown. Add the grated khoya and stir again on a low flame for about 10 minutes. Heat the milk. Add it to the above mixture along with the sugar. Stir continuously on a low flame until the ghee separates. Dissolve the saffron in a little milk and add it to the above mixture along with the saffron strands. Mix well and serve hot, garnished with chopped almonds and pistachios. Kesaria milk Halwa Ingredients Milk: 2 litres Fresh curd: 4 tablespoon Sugar: 200 gms Saffron: a few strands Cardamom powder: 1 teaspoon For garnishing: Chopped almonds and pistachios Method Take a thick bottomed pan. Mix the milk and curd and put it to boil. Add the sugar and cook on a low flame until the mixture thickens. Keep on stirring and the mixture will thicken. Dissolve the saffron in a little milk and add it to the mixture along with the cardamom powder. Mix well. Sprinkle the chopped almonds and pistachios on top and serve hot. Badam ( Almond ) Halwa Ingredients Almonds: 2 1/2 cups Sugar: 2 cups Ghee: 1 1/2 cup Milk: 1 cup Cardamom powder: 1/2 tsp Saffron: a few strands Method Soak the almonds in water for six to seven hours. Remove skin and coarsely grind in a blender. Heat the ghee in a heavy bottom kadai. Add the almonds and keep stirring on a low flame until brown in colour. Add the milk and sugar and cook on a low flame for a few minutes until the sugar dissolves, stirring continuously. Serve hot. Note: All halwas must be served piping hot. The quantity of sugar varies as per taste. Recipe Credit - Sujata Malani Photo Credit - The Hindu  related searches : Moong
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