Video narration
Want a rich, festive dessert without fuss? Let’s make tasty mung dal halwa. Soak 1 cup split yellow mung dal for 3 to 4 hours, then drain. Grind it with a little water into a coarse paste—not smooth. Heat 1/2 cup ghee in a heavy pan. Add the dal paste and roast on medium-low, stirring often, until it turns golden, smells nutty, and the ghee starts separating—this takes 15 to 20 minutes. Now pour in 2 cups hot milk or water slowly, stirring to avoid lumps. Cook until thick. Add 3/4 cup sugar, plus cardamom, and a pinch of saffron if you like. Cook 3 to 5 minutes more until glossy. Finish with chopped almonds or pistachios. Serve warm, with an extra spoon of ghee for that classic halwa shine.