Moong Dal Halwa + Poori

Ingredients

• Moong Dal - 8 Kg
• Besan - 1Kg
• Rava - 1Kg
• Ghee - 12 Kg
• Kaju Tukda - 750 gms
• Sugar - 10 Kg
• Milk - 10 Lt
• Atta - 6 Kg
• Elaichi powder, chilli powder, salt

Preparation

Moong Dal Halwa

• Soak moong dal in water and rub to remove impurities
• Dry the moong dal by covering a cloth and rubbing
• Roast the moong dal such that it becomes reddish brown
• Grind moong dal into coarse powder
• In a vessel, heat ghee, add kaju and saute till kaju becomes slightly brown. Then remove the kaju and keep aside
• In the same vessel, add some more ghee and heat. Then add, rava and besan and mix. Mix till rava and besan are roasted and mixed with ghee
• Add some more ghee, then add moong dal powder and mix
• Add milk and some water and mix. Keep stirring and remove  any lumps that get formed. From this point onwards, keep stirring continuously ensuring there are no lumps
• Add some more ghee and continue stirring. When the mixture moves smoothly and there are no lumps, then add sugar, elaichi powder and stir. Keep stirring
• Add more ghee and continue to stir. Stir on low flame for a good 3-4 hours. When the mixture starts to leave out ghee then turn off the flame

Poori

• Mix atta, little chilli powder, ajwain and salt 
• Add water and knead
• Add oil and knead
• The dough must be a little harder than normal
• Make small balls and roll out into 3 inch round using little oil
• Fry