Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup split yellow moong dal
- 3 cups water
- 2 cups granulated sugar
- 12 tablespoons ghee , divided
- 4 tablespoons wheat flour
- ¼ teaspoon cardamom powder
- 3 tablespoons broken cashews
- 1 pinch red food colouring in 1 teaspoon water
Directions
Dry roast the moong dal until it smells nutty and browns slightly.
Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.
Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough . It will take about 12–15 minutes and 6–7 tablespoons of ghee.
Heat 1 tablespoon of ghee in a separate frying pan , and add the cashews. Fry until slightly brown, then add to the halwa mixture.
Mix in the powdered cardamom and food color.
Remove from the heat and let cool.