INGREDIENTS
For the moong dal halwa
100 g polished moong dal, 100 g desi ghee, 100 g sugar, 50 ml milk, 100 ml water
For the baklava
2 filo pastry sheets, cut into four, 50 g desi ghee, melted
For the serving
10 pistachios, chopped, 10 almonds, chopped, 5 fresh rose petals, 2 silver sheets (warq)
METHOD
For the moong dal halwa
• Soak the moong dal for 3-4 hours with enough water.
• Drain the water and grind the moong dal with a little water to make a smooth paste.
• Heat ghee in a thick-bottomed pan on medium heat; add moong dal, stir continuously until golden brown in colour and it lets out an aroma.
• Add sugar and stir until it melts; add milk and water and stir continuously until it gets cooked and the water dries.
• Remove from the heat and keep aside.
For the baklava
• Place one filo sheet on a greased baking tray, apply the melted ghee on the filo sheet with a brush.
• Spread a little moong dal halwa evenly on the filo sheet. Place another filo sheet on top and repeat the same to make 4-5 layers of the same. Apply a little more ghee on the upper most filo sheet.
• Now bake the baklava in a pre-heated oven at 160˚C for 20 minutes until golden brown in colour.
• Remove from the oven. Cut into desired shapes and let it cool down.
For the serving
• Take a banana leaf on a plate and place the baklava on it.
• Garnish with chopped almonds and pistachios, silver warq and rose petals.
