Moong Dal Halwa: The festive season has started. Along with this, the weather has also taken a sudden turn. Turmeric As soon as winter starts, people start feeling like eating something sweet. In such a situation, who would not like granular and sweet moong dal halwa in this season? Just hearing the name of Moong Dal Halwa makes the mouth water. Most of the people buy moong dal halwa from the market and eat it, but now there is no need to buy it from the market, you can easily prepare moong dal halwa at home. Here we have brought for you a simple recipe of grainy and melt-in-the-mouth Moong Dal Halwa.
Material
Moong Dal: 1 cup (washed)
Desi Ghee: 1 cup
Sugar: 1 cup
Khoya: half cup
Milk or water: 2 to 2.5 cups
Cashews, almonds and pistachios: finely chopped
Cardamom Powder: 1 tsp
Saffron threads: 10-12
method of making
soak lentils
First of all, wash the moong dal thoroughly 2-3 times and soak it in water for 4 to 5 hours. After this drain out all the water from the dal.
grind coarsely
Now grind the soaked dal coarsely in a mixer without adding water. Keep in mind that the dal paste should not be fine, but should have a slightly coarse texture, this makes the halwa grainy like the market.
fry in ghee
After this, take a heavy bottomed pan and heat half a cup of ghee in it. Then add ground moong dal in it. Keep the gas flame medium to low and fry the lentils while stirring continuously. Initially the dal will stick to the pan, but as it roasts, it will start releasing the ghee and its color will turn golden brown. This may take about 25-30 minutes.
Prepare syrup or milk mixture
Boil milk or water in another vessel. Add sugar and saffron threads in it so that the sugar dissolves. When the lentils are roasted well and the aroma starts coming out, then add this hot milk-sugar mixture little by little to the roasted lentils.
cook and mix mawa
Keep stirring continuously so that lumps do not form. When the dal absorbs all the milk and syrup, then add mawa and remaining ghee to it. Cook it until the halwa starts leaving the pan and the ghee separates from the sides.
Garnish and serve
Finally add cardamom powder and chopped nuts and mix well.