Moong Dal Halwa My Mother Makes Only When Someone is Very Sick (or Very Loved)

Soak dal 4 hours, drain completely, and grind coarse without water – this texture is everything.

Heat ghee in a heavy kadhai, add the ground dal and begin roasting on lowest flame. Stir continuously – no shortcuts here.

Roast for 3-4 hours till it turns deep golden and releases a nutty aroma – your arms will hate you but your soul will thank you.

Add khoya and continue stirring for another 15-20 minutes until well incorporated.

Add warm sugar syrup only after halwa leaves sides of kadhai completely. Garnish with almonds and serve warm.