Buter Daler Halwa

Total Time

55 Minutes

Servings

Products used

Ghee

Step 1

Soak the buter dal for 7–8 hours, then rinse it thoroughly. Cook it with the Aarong Dairy Pasteurized Milk until completely soft. Once cooked, grind or blend it into a smooth paste.

Step 2

Heat the Aarong Dairy Ghee in a pan and lightly sauté the green cardamom, cinnamon stick, and bay leaves until fragrant.

Step 3

Pour the dal paste into the pan and cook over medium heat, stirring continuously.

Step 4

As the color of the dal starts to change, gradually add the sugar. Continue cooking until the sugar dissolves, the excess moisture dries up, and the mixture becomes sticky. Once it reaches this stage, lower the heat.

Step 5

Keep stirring on low heat until the halwa becomes heavy, smooth, and completely starts leaving the sides of the pan.

Step 6

Beforehand, grease the serving tray or mold where you will set the halwa with Aarong Dairy Ghee. Remove the whole spices (cardamom, cinnamon, and bay leaves) from the halwa before pouring the mixture into the prepared dish.

Step 7

Allow the halwa to cool slightly, then place it in the refrigerator for a while. This firms it up, making it easy to slice into clean pieces or shape into your preferred designs.