MUNG DAL HALWA
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Moong dal halwa is the best of my favourite sweet dish. Moong dal halwa is very delicious and easy to make. The only hard task is keep on stirring, you can never step away from the pan when you are toasting moong dal, else it may gets stuck or burn or form lumps.
Moong Dal Halwa Recipe with step by ste. Famous indian dessert recipe made with moong dal.
MOONG DAL HALWA INGREDIENTS
1 Yellow Split Moong Dal - 1 cup
2 Ghee - ½ cup
3 Sugar - 1 cup
4 Milk - 2 cups
5 Green cardamom Powder - 1 tsp
6 Saffron a pinch
Wash and soak moong dal for 3 hours. Drain it in a staner and take it in a mixture blender. puree till smooth.
Take milk, sugar in a sauce pan and bring it to a boil.Turn off the heat and add in saffron and green cardamom powder.
Now heat ghee in a nonstick pan, add the moong dal puree in and mix well.
Cook the mung dal puree mixture and keep stirring and pressing till it gets cooked.
Keep cooking till the mixture gets dry and toasty. It will take around 25 mins.
Now add in milk mixture and mix well. Cook this till it thickens and gets halwa like texture.
INSTRUCTIONS
1 Wash and soak moong dal for 4 hours. Drain it and take it in a blender. puree till smooth.
2 Take milk, sugar in a sauce pan and bring it to a boil.Turn off the heat and add in saffron and cardamom.
3 Now heat ghee in a nonstick pan, add the moong dal puree in and mix well.
4 Cook this and keep stiring and pressing till it gets cooked.
5 Keep cooking till the mixture gets dry and toasty. It will take around 30 mins.
6 Now add in milk mixture and mix well. Cook this till it thickens and gets halwa like texture.
Expert Tips
Soaking Lentils: Remember that soaking of the moong lentils well is important as it helps to soften the dal, which can then be ground easily to a smooth paste.
Pans to be used: Make sure to keep on stirring the moong dal mixture to cook evenly and to prevent it from sticking to the kadai. Best is to use a non-stickkadai or a well seasoned kadai or frying pan for this.
Sweetness: I have added 1 cup sugar in this recipe. For more sweetness, add 1 or 2 tablespoons more or add ¼ cup extra sugar.
Milk: It is best to use full fat whole milk and ghee for this halwa. Brings the classic rich taste. I have mixed milk with water, but you can only use milk or only water.
Adding Khoya: The addition of khoya or mawa gives a more richer flavor and taste to an already rich halwa. Crumble finely and add 1 cup khoya, when the moong dal is cooked golden, looks granular and the ghee has separated. Mix well and add sugar. Continue to stir and cook till you see the moong mixture thickening, reducing and ghee releasing from the sides. Do not add milk if you use khoya.
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