Moong Dal Halwa Recipes
INSTANT MOONG DAL HALWA RECIPE
Moong ki dal ka halwa is a traditional Indian dessert, always served at winter weddings and festive occasion.
Provided by bhavana bhatia
Categories Desserts
Number Of Ingredients 6
Steps:
- Wash the dahl and dry it in the Sun for the whole day,powder it using a spice grinder.
- In a small bowl,add few strands of saffron and add 2 tbsp. cup warm milk to it.Keep it aside.
- In a steel pan/non stick pan , dry roast the lentils on low flame for 10-15 minutes.
- Add 1/4 cup ghee and roast the lentils until it starts turning brown,add further 1/4 cup ghee. Continue cooking for further 5-10 minutes until its light brown.
- Add warm milk+water mixture with saffron+milk very slowly
- Keep stirring until it is cooked on low flame and add sugar.
- It will start turning thicker,add the remaining 1/4 cup ghee ,spoon by spoon while cooking
- Once it starts coming together, it will start releasing the ghee,thats when its ready
- Garnish with sliced nuts.Serve warm
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- Wash and soak 1 cup dry yellow moong dal in 5-6 cups of water for 5-6 hours. This step is important to make sure the nutrients in lentils are easily absorbed by the body and they don’t trouble the stomach.
- Once the dal is soaked, drain the water completely. Add the soaked dal to the medium jar of a high-speed blender and grind the dal to make a coarse paste without any water. Be careful to not grind the dal to a smooth paste. Keep scraping the sides of the grinder while grinding.
- Heat 1 cup ghee in a heavy bottom pan. Make sure to use a non stick pan to make the halwa. It makes the process much easier as compared to a regular pan. Do not compromise on the quantity of ghee. This halwa will not turn out good if the quantity of ghee is reduced.
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- Wash and soak yellow Moong dal for 3 hours. Drain water completely and transfer to the mixer. Grind coarsely without any water.
- Continue roasting so that the ground moong dal resemble a crumble. It will turn starting golden and flavourful.
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- At first, for making the best moong dal halwa soak the moong dal in water for at least 7 to 8 hour.
- Now, pour all the soaked mung lentils in a grinder with a little water and make a smooth moong dal paste.
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- Heat the ghee in the pan. Add the moong dal paste and saute it. You have sauteed it till the water of the green lentils evaporates and the ghee mixes up completely.
- Now add milk. Cook till it becomes a thick paste. Add sugar and cook until dissolved. Stir till water evaporates.
- Keep stirring the mixture and keep the flame low. Do not leave it unattended or else it will burn.Now make some space in the pan itself to roast the dry fruits.
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- Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
- Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
- Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
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- Clean and soak the moong dal for 30 minutes and grind to a coarse paste. In a pan, heat ghee & fry the dal paste on a low flame until it turns golden brown.
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- Press sauté and add the (dry) moong dal to the pot. Dry roast (stir) the dal for 8-10 minutes until you see it darken a bit. It will change from pale yellow to slightly golden.
- Add water and stir, then secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
- Quick release pressure and immediately add ghee, sugar, cardamom to the pot and mix well. Don’t panic if when you see the dal, it looks a bit dry - it will quickly absorb the ghee.
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