incredibility delicious dessert comes from the north of India....Rajasthan.
If made well it is to die for. It has a lot of ghee but if you try to
reduce the amount of ghee it will not turn out as creamy and rich as
it should be.
daal (yellow small) 2 cups
Ricotta cheese 1
(sooked in 1 teaspoon
essence a few drops
Ghee (clarified butter) - 1 1/4th cup
- Sugar -
lentils for 8
hours or overnight. Grind to
coarse paste. Heat
moong daal paste till golden brown.
At this time the daal would have almost cooked. Add milk and cook
on low until
evaporates. This will cook the daal all the way. Add
ricotta cheese and stir on
Mix well. Cook for a few minutes until the mixture comes together.
Dissolve sugar in a cup of water, add
saffron and reduce syrup to a one thread consistency. Add the lentils
to syrup and stir briskly.
hot (or chilled if preferred)
Daal Hlawa is best eaten warm. Add a dollop of French Vanilla ice
cream on top of the warm moong daal halwa. Enjoy !