Moong dal is rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.
Moong dal halwa is a classic Rajasthani recipe. It’s often cooked for festivals and weddings. Here, split moong dal is soaked in water for 3 – 6 hours and ground coarsely with little water. Then the ground moong dal is cooked in ghee till it turns golden brown. It is later sweetened and garnished with fried nuts. Since this is calorie rich halwa, it is served in small portions.
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Moong dal halwa is a classic Rajasthani recipe. It’s often cooked for festivals and weddings. Here, split moong dal is soaked in water for 3 – 6 hours and ground coarsely with little water. Then the ground moong dal is cooked in ghee till it turns golden brown. It is later sweetened and garnished with fried nuts. Since this is calorie rich halwa, it is served in small portions.
Ingredients:
Moong dal ( Yellow le-100 gms
Sugar - 100 gms
Ghee - 200 gms
Milk - ½ cup
Cardamom Powder : 1/2 tsp.
Cashews and raisins for garnishing
Sugar - 100 gms
Ghee - 200 gms
Milk - ½ cup
Cardamom Powder : 1/2 tsp.
Cashews and raisins for garnishing
Method :
Lightly roast the moong dal, wash, soak overnight.
Next day grind them into paste with a little water.
Heat ghee in a thick non-stick kadai, roast the cashews and raisins. Keep aside.
In the same pan add the ground paste and saute on low flame till it turns golden brown and leaves a distinct aroma.
This is a long process, so we need a lot of patience and energy.
Meanwhile mix sugar to the milk and bring it to a boil. Keep aside.
Once the ghee starts to ooze out (at this stage you can enjoy the nice aroma of fried dal with ghee) and add the milk to the dal slowly. Mix without any lumps. Keep mixing till the milk is well absorbed by the dal mixture. Lastly, add cardamom powder, mix well.
Decorate Moong Dal Halwa with roasted Cashew nuts and Raisin.
Next day grind them into paste with a little water.
Heat ghee in a thick non-stick kadai, roast the cashews and raisins. Keep aside.
In the same pan add the ground paste and saute on low flame till it turns golden brown and leaves a distinct aroma.
This is a long process, so we need a lot of patience and energy.
Meanwhile mix sugar to the milk and bring it to a boil. Keep aside.
Once the ghee starts to ooze out (at this stage you can enjoy the nice aroma of fried dal with ghee) and add the milk to the dal slowly. Mix without any lumps. Keep mixing till the milk is well absorbed by the dal mixture. Lastly, add cardamom powder, mix well.
Decorate Moong Dal Halwa with roasted Cashew nuts and Raisin.
Note:
Halwa tends to thicken when it cools down.
I didn’t add any food color.
You can also soak a few saffron strands in the milk.
I didn’t add any food color.
You can also soak a few saffron strands in the milk.
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