Moong Dal Halwa

Moong Dal Halwa Recipe:


1 cup - split (Yellow) moong dal 
1/2 cup - ghee
3/4 cups to 1 cup - sugar
1/2 cup - milk 
Cashews/raisins roasted in ghee for garnishing
1/2 tsp - cardamom powder
A few strands of saffron


Soak 1 cup moong dal overnight.
The next morning, grind to a paste.
Take a heavy kadai / nonstick skillet.
Heat 1-2 tsp of ghee and fry the cashew nuts and raisins, raisins until all puffy and cashews are roasted.
In the same pan, add 1/4 cup melted butter and warm.
Add dal paste and stir continuously, not allowing lumps form.
This part is very tricky because the dal cooks really fast, irrespective of the ghee.
Keep the heat to low and continue to stir, even after the dal becomes thick.This is when your hands become your enemies and you hate to make them work.
Add remaining intermittently clarified butter
Meanwhile mix the sugar with water / milk in a saucepan and bring to a boil.
You can add saffron and cardamom powder to the mixture.
Otheriwise you can simply add them to the end of the plate directly.
Add this slowly to the cooking dal.
Keep the heat low at any time and break blocks if formed while adding the sugar and water / milk mix.
Cook until the ghee surfaces and halwa gets a creamy and glossy texture.
Garnish with cashews and raisins.

Recipe Video:


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