What you need
Spilt Moong dal/ Split Husked Mung Bean: ½ cup
Ghee/clarified butter: ¼ cup (I mixed half of ghee with half of canola oil)
Sugar: ⅓ cup
Milk: ¼ cup
Water: ¼ cup
Saffron: 6 threads
Cashews: 9 no
Raisins: 13 no
How I made:
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Swathi says
sheeba,sheetal thanks
Srivalli i have changed the link, thanks for visiting
Srivalli says
Glad it came out well..btw can you change the link to Spice your life and not to icc as it is private one..thanks..
Sheetal Kiran says
Ahh ... husked dal in addition to the split dal ... that's very interesting! I am going to try that when I try the halwa next time. Looks delicious, Swati!
forkbootsandapalette says
beautiful..all these halwa pics are making me hunger for it even more!
Priya says
Beautiful halwa, looks yumm!!
Swathi says
Rachana thamks
lataji, I don't know about texture, but i liked the taste very much.
lata raja says
Hi Swati, Very nice halwa. i got this very texture too and was wondering if it was right.
Rachana Kothari says
Dear Swathi,
Happy Pongal to you and your family:) The Halwa looks delicious:)