- Prep Time: 0 mins
- Cook Time: 30 mins
- Serves: 4 People
Ingredients to cook Moong Dal Halwa :
- 250 gms dhuli moong dal(split Green Gram without skin)
- 4 cups + Äµ cup full Cream milk
- 300 gms Ghee
- 300 gms Sugar(you may increase/decrease as sweetness
- Generous pinch of Saffron
- 1 tbsp Cardamom powder
- Cashews and almonds chopped as required
- For garnish:
- Few Saffron strands
- Dried Rose petals (optional)
- Sliced Almonds
- Silver warq/paper (optional)
How to cook Moong Dal Halwa :
Clean, wash and soak the moong dal for 6 to 7 hours. Soak saffron in 1/4th cup of warm milk.
Keep it aside. Drain and blend it in a blender to a coarse paste without water.
In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix.
Cook on a low heat till the dal turns light golden brown. Stir intermittently.
Once the dal turns golden brown, add 4 cups of milk and mix well.
Cook on low heat till 3/4th of the milk quantity dries up. Keep stirring intermittently.
Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well
Start bhuno-fying (cook on a low heat), stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.
Dish out in a serving bowl, garnish with chopped almonds, petals, saffron and warm.
Serve warm. This halwa can be prepared in bulk and stored in an clean and dry airtight container easily upto 3 weeks in refrigerator.
You just have to reheat the required serving portion and enjoy anytime.
Leave A Response
You must be logged in to post a comment.