Moong dal with Vermicelly halwa

Ingredients:

•1 cup vermicelli  & ½ cup of moong dal (Soaked)

•1 1/2 cups 2% Milk

•1 tblsp of butter/ desi ghee

•1/2-3/4 cup sugar

•a few coconut slices

•a few cashew nuts

•a few walnuts (Optional) & 4-5 cardamom (crushed)

Method:

1st  boil the moong dal & drain all the water from dal.

In a kadai, heat ghee/butter and add cashewnuts, walnuts & coconut slices.

Once they turns to golden brown add the vermicelli and toast until they turn lightly golden brown.
Then add the boiled moong dal to the roasted vermicelli & stir ..Then add Milk into the toasted vermicelly, reduce heat and close the lid.

Once all the liquid has been absorbed, Add sugar and let all the sugar dissolve and the vermicelli thicken. Add crushed cardamom . Mix well. switch off the flame & serve,....:)

sending this to Jingle All The Way hoasted by Edible Entertainment

also sending this to http://uk-rasoi.blogspot.com/2011/12/new-year-new-dish.html hoasted by Nupur