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Warm, fragrant, and indulgent, Moong Dal Halwa Breakfast is a classic Indian halwa that melts in your mouth. This cherished family dessert is prepared during festivals, religious occasions, and winter celebrations.
Rinse the yellow moong dal thoroughly, then soak it in water for at least 4 hours or overnight to ensure a soft, easy-to-blend texture.
Drain the soaked dal and blend it into a coarse paste without adding extra water, stopping to scrape the sides for even consistency.
In a heavy-bottomed pan, melt the ghee over medium heat; add the dal paste and begin stirring continuously on medium-low heat to prevent burning.
Continue to roast the dal, stirring frequently, for 25-30 minutes until it turns golden brown and releases a nutty aroma; manage the heat so the dal cooks evenly but doesn’t scorch.
Add warm milk slowly, stirring vigorously to prevent lumps; cook on medium heat until the mixture thickens and ghee begins to separate from the sides.
Add sugar, cardamom powder, and saffron strands; mix well and continue cooking on low heat until the sugar dissolves and the halwa becomes glossy and fragrant.
Stir in the chopped almonds and cashews, cooking for another 2-3 minutes, then serve hot, garnished with extra nuts if desired.
