Finely ground moong dal roasted for a full hour in generous ghee — then loosened with milk and sugar until it becomes a glossy, voluptuous halwa flecked with saffron and dry fruits. Labour-intensive, ceremonial in its origins, and incomparable in its result. This is a halwa that demands patience.

Key Highlights

Ground moong dal · Desi ghee · Saffron · Milk · Dry fruits · Slow-roasted

Serving Suggestion

Serve warm in small portions; garnish with silver vark and sliced almonds