Ingredients 1 cup split yellow moong dal (soaked for 4-6 hours) 1/4 cup sugar substitute (like stevia or any preferred substitute) 2 tablespoons ghee (clarified butter) 1/2 teaspoon cardamom powder A pinch of saffron strands (optional) Chopped nuts for garnish (almonds, pistachios)
Rinse the soaked moong dal and grind it into a coarse paste without adding water.
In a non-stick pan, heat 1 tablespoon of ghee and add the moong dal paste.
Cook the moong dal paste on low to medium heat, stirring continuously to avoid sticking.
Continue cooking until the moong dal turns golden brown and starts releasing a nutty aroma. This might take around 15-20 minutes.
In a separate pan, heat the remaining ghee and add cardamom powder.
Pour the ghee and cardamom mixture into the moong dal paste and mix well.
Add sugar substitute to the mixture and continue stirring until it reaches a halwa consistency.
If using saffron strands, soak them in a little warm water and add to the halwa for colour and flavour.