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.
You tried this recipe ? Mention @petitchef_en and tag #petitchef