Mung dal and coconut halwa
1 cup mung dal
1 cup sugar
1 cup freshly grated coconut
3 tbsp ghee
Cashews and almonds, as desired, roughly chopped
1 tsp cardamom powder
Saffron, a few threads, for garnishing (optional)
Dry-roast mung dal in a heavy-bottomed frying pan on moderate heat till golden brown. Keep aside to cool. Now wash it and strain thoroughly.
Sprinkle some water over the dal and cook over low heat until slightly mushy and dry.
Add sugar and stir gently until sugar dissolves completely and the mixture is totally dry again. Add coconut and cook for a minute. Keep aside.
Heat ghee in a pan. Add chopped nuts and fry until slightly golden. Pour the nuts along with the hot ghee over the halwa.
Add cardamom powder and mix well. Garnish with saffron and serve hot.