Moong Dal Halwa- Whether it is cold weather or marriage, there is something more about moong dal halwa than the glittering golden silver work, we often used to make moong dal halwa in winters because it took a lot of hard work to make it.
In today’s information about making this dish, today we are going to tell you the method of making Moong Dal Halwa. After completing it, you can prepare moong dal halwa at your home.
It is very easy to make Moong Dal Halwa, if you are fond of cooking, then how can you easily make it at home that in the information we are going to tell you the complete method of making Moong Dal Halwa and by following this information You can make your own at home by gathering your own ingredients.
Moong Dal Halwa Recipe
Moong Dal Halwa Ingredients
- Moong dal – 1 cup
- Desi Ghee -1.5 cup
- Toned milk – 2 cups
- Sugar or Jaggery – 1 cup
- Kesar – 5 or 6 threads
- small cardamom powder – 2 tsp
- Chopped Almonds Pistachios – 1/4 cup
Moong Dal Halwa Recipe
Finely grind the soaked moong dal overnight, now heat desi ghee in a non stick pan on medium heat.
When the ghee is hot. When the ghee becomes hot.,Tab slowly add moong dal paste and keep stirring it continuously.
Note-Keep one thing in mind here if you are making pudding in simple karahi. So the paste of moong dal will start sticking to it, so it is better to use non stick utensils.
Now mix milk and sugar in a separate pan and boil it and take a separate pan, on the other side cook the moong dal paste on medium flame while stirring continuously till it becomes slightly grainy after frying well.
After roasting well, the smell of roasted lentils starts coming from it, this whole work will take about 20 to 25 minutes.
Now add milk and sugar mixture to this paste slowly in 4 and keep stirring continuously so that it mixes well in moong dal.
In a cup, take 2 spoons of warm water and dissolve saffron in it, in the meantime cook milk and moong dal paste on medium flame while stirring well.
In about 30 minutes all the milk will be mixed.
Now add saffron water, a spoonful of cardamom powder and half of the dried seeds to this mixture, after that cook it for about 15 minutes more.
When the pudding starts leaving ghee, add the rest of the cardamom powder.
Just your Moong Daal Halwa (Moong Dal Halwa) is ready. Garnish the prepared halwa with dry fruits and serve hot.
If you are using jaggery instead of sugar, then grate the jaggery first and after adding it to the milk, stir continuously so that it dissolves well.
Moong dal halwa can be made a day in advance and kept in the fridge, which you can reheat and eat as per your requirement.
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