Mung dal halwa with ghee and walnuts

Ingredients

• 200 g of mung beans
• 500 ml of milk
• 100 g of ghee
• 200 grams of sugar
• 3 to 4 cardamom pods
• 2 sticks of cinnamon
• One bay leaf
• 2 tablespoons of chopped walnuts (walnut, pistachio, or almond)
• 1 tablespoon of grape juice
• 2 tablespoons of khoya or powdered milk (optional)

Thoroughly wash and drain the mung dal. Then, dry-fry it in a pan over medium heat until it is lightly browned and fragrant, but not burnt.

Let the grilled lentils cool, then cook them in enough water. Once they are tender, remove them from the heat, let them cool, and then blend them into a smooth puree.

Heat the ghee in a heavy-bottomed pan and add the cardamom, cinnamon, and bay leaf. Add the dal puree and stir constantly for 5-7 minutes, making sure nothing sticks to the bottom.

Once the dal no longer smells raw, add the milk and sugar. Stir frequently over medium heat. When the mixture thickens, add the khoya or powdered milk, walnuts, and grapes.

Continue to stir until the dough separates from the sides and the ghee rises to the surface. Pour into a greased dish, smooth, and cut into squares, or serve hot.