Halwai style winter special moong dal halwa

Wash 250 g moong dal thoroughly.

Soak for 2–3 hours, then drain.

Grind into a coarse paste (not too smooth).

In a pan, lightly roast 40 g suji until aromatic.Keep aside.

Mix in the roasted suji for extra texture.

Continue stirring to avoid lumps.

In another pan, boil 250 g warm water with 200–250 g sugar (adjust to taste).

Add crushed elaichi and a few strands of kesar.

Stir until sugar dissolves.

Slowly add the hot sugar syrup into the roasted dal mixture.

Stir continuously to avoid splattering.

Cook until the mixture thickens and ghee starts separating.

Garnish with chopped nuts (optional).

Serve warm — rich, aromatic, and melt-in-mouth halwa.

✨ Tip for Fusion Twist (your style!)

Replace part of the sugar with jaggery for a rustic flavor.

Add a spoon of milk powder for creaminess.

Serve in mini cups with saffron strands for festive presentation.