Moong Dal Halwa in 15 Minutes (Not 2 Hours)

Moong dal halwa is the dessert everyone loves and nobody wants to make: soaking, grinding and a long, arm-aching stir in ghee. Kanta Greens Moong Dal Halwa Premix already has the moong dal, ghee, milk powder, sugar, nuts and cardamom in it, so the slow part is done.

At a glance

• Serves 3–4
• Time: about 15 minutes
• Premix: 1 packet (150 g) Moong Dal Halwa Premix

You will need

• 1 packet (150 g) Kanta Greens Moong Dal Halwa Premix
• 30 ml (2 tbsp) ghee
• 1½ cups (375 ml) milk or water
• Sliced almonds and pistachios to garnish (optional)
• A few strands of saffron soaked in 1 tbsp warm milk (optional)

Method

1. Heat 30 ml (2 tbsp) ghee in a heavy pan. Add 1 packet (150 g) of premix and roast for 2–3 minutes, stirring, until it smells nutty.

2. Add 1½ cups (375 ml) milk or water and cook for 8–10 minutes, stirring, until the halwa thickens and leaves the sides of the pan.

3. Stir in the saffron milk if using, garnish with almonds and pistachios, and serve hot.

Tips

• Milk makes a richer, creamier halwa; water gives a lighter, more grainy texture. Try half and half.
• Keep the flame low to medium while roasting so the premix turns golden, not brown.
• Leftovers keep in the fridge for 2 days. Warm with a splash of milk before serving.

Serve with

• On its own, warm, after dinner
• A scoop of vanilla ice cream for a hot-and-cold treat