Golden Moong Daal Halwa Delight

1.Rinse the split mung beans thoroughly under running water until the water runs clear. Soak them in water for 4-6 hours or overnight for best results.

2.Drain the soaked mung beans and grind them into a coarse paste using a little water if necessary. Set aside.

3.In a heavy-bottomed pan, heat the ghee over medium heat until melted and hot.

4.Add the ground mung bean paste to the ghee and cook, stirring continuously, until the mixture turns golden brown and fragrant, about 15-20 minutes.

5.In a separate saucepan, combine the sugar, milk, and water. Heat gently until the sugar dissolves completely, then add the saffron strands and cardamom powder. Stir well.

6.Pour the sugar mixture into the cooked mung bean paste gradually, stirring continuously to avoid lumps. Cook for another 10-15 minutes until the halwa thickens and starts to leave the sides of the pan.

7.Add the chopped nuts, raisins, and vanilla extract to the halwa. Mix well and cook for an additional 5 minutes, allowing the flavors to meld together.

8.Taste and add a pinch of salt if needed to enhance the sweetness. Remove from heat and let it cool slightly before serving.