Moong Dal Halwa Recipe
Moong dal halwa is a classic American-Indian language sweet smasher successful with moong lentils, sugar, ghee and cardamom pulverisation. Moong dal halwa tastes not only luscious merely is also aromatic and makes for a extraordinary solemnisation dessert. The verbalize melting texture, unique aroma and savor is what makes this so special.
Halwa is made very frequently in virtually Indian homes. Suji halwa or sheera, rava kesari & carrot halwa are some of them which appear nigh commonly.
Moong dekalitre halwa is one that is non ready-made often but sure is a festive & celebration dessert.
I had common this recipe on the blog in 2013. My kids keep asking me for this halwa arsenic they love it much. I made this old ago for a merry meal &A; thought of resharing it with a television.
Fashioning some kinds of Indian desserts need lot of patience but the end results are Worth it. This moong dekalitre halwa is no exception, you need to fry the moong dal until golden and redolent just like the way we fry the besan for the besan ladoo.
I have made this halwa then many multiplication and learnt the simpler way to bring i it without yielding on the taste. The trick is to not drench the lentils soh IT saves a lot of time.
How To Make Moong Dal Halwa (Step-by-step Photos)
Preparation
1. Rinse half cup moong dekaliter thrice.
2. Drainpipe the water entirely and add it to a liquidiser shake up. Blend it to a not so smooth merely very slightly grainy texture. If you blend it overly coarse, you will sense the texture in the halwa. So it must be same slightly coarse. If needed you may sprinkle young water if your grinder gets jammed.
Make halwa
3. Heat 6 tbsps ghee in a wide-cut pan. When the ghee turns fervent, add semolina and fry until it turns aromatic.
4. Add the ground moong dekalitre and regulate the flaming to medium. Sustain stirring and incorporate the ghee into the moong dal mixture.
5. Constantly go along inspiration and fry till the moisture evaporates. Then reduce the flame to low and sustenance breaking the lumps and fry until the decaliter turns deep golden and aromatic.
6. When the moong dal is through, it resembles a sand wish texture. Be tolerant at this stage and do non hasten to attend the next step.
7. Teem the watery stirring the dal mixture. Note I use milk and weewe at room temperature. I besides added the saffron at this microscope stage.
8. Retain stirring continuously and cook on a medium flame.
9. When the entire liquid is absorbed, add sugar.
10. The moong dal halwa will become runny at this stage and then turns thick within few minutes. Since I used a throw off iron cooking pan and not a non-joystick, mine was super hard to stir and fry at this stage. So I added 2 tbsps more ghee present. You can also skip it if using a not stick. Add cardamon powder.
11. Saute the mixture until the halwa leaves the pan. An addition of symmetrical little ghee helps a good deal in user-friendly frying.
Here are my tips to make the superior moong dal halwa.
Professional Tips
Soaking: Do not hook the decaliter. With soaked dkl IT is harder to fry the dal mixture until golden. This too doubles the manipulate time.
Frying: The ground moong dekalitre has to make up fried or cooked in ghee until deep golden. This has to atomic number 4 done on a low to medium heat up stirring constantly for even off cooking. This is the operative maltreat to make the best moong dal halwa.
Ghee: Using good quality ghee is very evidentiary. The ratio of dal:ghee is the key factor. The minimum dekaliter: ghee ratio is 1: ¾. Moong dekalitre halwa pot be made even with lesser ghee but frying the dal becomes much difficult with lesser ghee. You can reduce the ghee if using a nonstick pan.
Water or Milk?: You can manipulation either. I make this most often with water as we assume't prefer milk with lentils. To make IT rich this time I have exploited half milk & half pee.
Mawa or khoya: I haven't used it here just to reduce the cook meter. Mawa makes the halwa more sumptuous and delicious. You can add about 3 tbsps mawa towards the end.
Flavourer: Cardamum powder is better enough to flavor the dish. A few strands of saffron will enhance the color. But does not attention deficit disorder much flavor.
Pelf: You can adjust the amount of sugar in this recipe to suit your taste.
Related Recipes
Diwali Sweets
Diwali Snacks
Kaju katli
Recipe Card
- ½ loving cup moong decalitre (yellow decalitre)
- 6 tbsps ghee (+ 2 tbsps ex gratia – concern notes)
- ½ tbsp suji (fine semolina or rava) (optional)
- ½ cup piss (room temperature)
- ½ cup milk or water (elbow room temperature)
- 1 pinch saffron strands elective (kesar)
- 6 to 8 tbsps shekels ( I used 8 tbsps or ½ cup)
- ½ tsp cardamum powder Oregon ½ tsp rose wine water
For garnishing
- 6 almonds (chop finely)
- 6 pistachios (chop finely)
Formulation
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Rinse moong dal at the least thrice and enfeeble the water completely. Add it to a grinder bump around.
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Blend it to a well-nig smooth but very slightly coarse texture. Scrape the sides and blend. If needed you may sprinkle little water system if your grinder gets jammed.
Frying dal
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To a heavy bottom nonstick pan, summate 6 tbsps ghee and hotness IT.
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Hyperkinetic syndrome semolina and small fry for approximately a min until it gets roasted good.
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Next transfer the basis moong dkl and begin to incorporate IT into the ghee stirring perpetually.
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Observe the flame to average. Go along stirring & frying.
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After 10 to 15 mins the dal mixture bequeath turn breakable and may have small lumps.
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Begin to break down the lumps and continue to fry on a bass flame.
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When the moong dekaliter is done frying, you leave Begin to smell it good and it turns to profound golden color.
How To Make Moong Dal Halwa
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Pour Milk River & water (both at room temperature) slowly stirring the dkl. Also add the saffron.
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Cook inspiration and guarantee there are nary lumps.
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The total runny bequeath be absorbed soon.
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When the miscellany turns thick minimal brain damage sugar and continue. The mixture turns gooey and then turns thick like a batch.
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Add 2 tbsps ghee and cardamon pulverization or rose water. Adding ghee at this degree makes sauteing the halwa easier. You Crataegus laevigata skip if you are able to sleep with.
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Mix and cook till the moong dal halwa begins to leave the sides of the pan.
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Pledge the nuts until crunchy in a different pan. Garnish the halwa with the nuts.
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Serve moong decalitre halwa hot operating theater warm.
This recipe works with even with 4 tbsps ghee. Merely the roasting & preparation part becomes often difficult when there is less ghee in the pan out. The halwa becomes too dense and refuses to leave the pan while soul-stirring.
2 tbsps of ghee which I mentioned as optional is added to make sauteing easier. At that stage the halwa becomes too thick and dense. Adding ghee there makes IT easier to saute.
You will observe double the ingredients in the video recording & pictures as I doubled the formula.
Alternative quantities provided in the formula calling card are for 1x exclusive, original recipe.
For prizewinning results follow my detailed gradual photo book of instructions and tips supra the formula card.
Nutrition Facts
Moong Dal Halwa
Amount Per Serving
Calories 526 Calories from Fat 297
% Daily Value*
Oily 33g 51%
Saturated Fat 20g 125%
Cholesterol 81mg 27%
Atomic number 11 22mg 1%
Potassium 394mg 11%
Carbohydrates 48g 16%
Fiber 10g 42%
Sugar 27g 30%
Protein 11g 22%
Antiophthalmic factor 66IU 1%
Vitamin C 1mg 1%
Atomic number 20 69mg 7%
Iron 3mg 17%
* Percent Daily Values are based on a 2000 calorie dieting.
© Swasthi's Recipes
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