The video is a cooking tutorial for making Dal Halwa, a traditional dessert prepared for Shab-e-Barat. The host explains the process of making the halwa with ingredients like gram pulses, sugar, milk, cream, almonds, cashews, copra, cardamom powder, and ghee. They emphasize the importance of frying the ingredients well to enhance the flavor and provide tips for storing the halwa. The host encourages viewers to share the recipe and subscribe to their channel for more content.
Here are the key facts extracted from the text:
1. Dal Halwa is made for Shab-e-Barat during the month of Sawan.
2. Ingredients include sugar, milk, cream, almond, cashews, copra, cardamom powder, and ghee.
3. The recipe calls for 200 grams of gram pulses soaked for three to four hours.
4. Five liters of milk are added to the soaked pulses and cooked for 10 to 15 minutes.
5. If milk is added, the halwa should be consumed within two days to prevent souring.
6. Without milk, the halwa can last for 15 days.
7. The dal is cooked for 15 to 20 minutes before grinding.
8. After grinding, the dal is fried in ghee with added water as needed.
9. Sugar and cream are added after frying the dal.
10. The halwa is cooked until it leaves the sides of the pan and doesn't stick.
11. Dry fruits like almonds and pistachios are used as garnish.
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