Moong dal halwa, kesaria milk halwa and almond (badam ) halwa

Ingredients

Moong Dal Halwa:

• 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

Kesaria milk Halwa:

• Milk: 2 litres
• Fresh curd: 4 tablespoon
• Sugar: 200 g
• Saffron: a few strands
• Cardamom powder: 1 teaspoon

For garnishing:

• Chopped almonds and pistachios

Badam ( Almond ) Halwa:

• 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

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Preparation

• 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:
  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:
  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.

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