This
incredibility delicious dessert comes from the north of India....Rajasthan.
If made well it is to die for. It has a lot of ghee but if you try to
reduce the amount of ghee it will not turn out as creamy and rich as
it should be.
-
- Moong
daal (yellow small) 2 cups
Ricotta cheese 1
cup
Milk 1
cup
Saffron 2
pinches
(sooked in 1 teaspoon
milk)
Rose
essence a few drops
Ghee (clarified butter) - 1 1/4th cup
- Sugar -
1
2/3cups
Soak
lentils for 8
hours or overnight. Grind to
a
coarse paste. Heat
the
ghee and
gently
fry
the
moong daal paste till golden brown.
At this time the daal would have almost cooked. Add milk and cook
on low until
the
milk
evaporates. This will cook the daal all the way. Add
the
ricotta cheese and stir on
low.
Mix well. Cook for a few minutes until the mixture comes together.
Dissolve sugar in a cup of water, add
saffron and reduce syrup to a one thread consistency. Add the lentils
to syrup and stir briskly.
Add the
rose essence.
and serve
hot (or chilled if preferred)
Moong
Daal Hlawa is best eaten warm. Add a dollop of French Vanilla ice
cream on top of the warm moong daal halwa. Enjoy !
