Moong dal halwa is one of the sweets that you can not stop eating. It is suitable for all the occasions. It is the cuisine of Uttar Pradesh. The whole process of preparation consumes a lot of time and effort. You have stir and stir it continuously. I have used a non stick pan to prepare this halwa. Moong dal is one such pulse which is very effective in digestion. You just need to be careful with the consistency of the meshed moong dal which must be ideally balanced. Neither too thick, nor too flowy. Relish this taste with the help of recipe.
Ingredients:
- Dhuli moong dal (soaked) - 1cup
- Ghee - 1 cup
- Gram flour ( Besan) - 1tbsp
- Milk - 1.5 cup
- Saffron (kesar) - a few strides
- Sugar - 1 cup
- Green cardamom powder - a pinch
- Almond Slivers - 10-12
Procedure:
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| Take one cup moong dal |
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| Wash it properly and soak it in water for 4 hours. |
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| Rinse/remove the excess water. |
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| Grind it to a coarse paste with 1 tbsp water. |
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| It would look somewhat like this. |
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| Heat ghee in a non stick pan. |
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| Take 1/2 cup of milk and add kesar to it. |
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| Add besan. |
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| Mix besan well with ghee. |
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| Add moong dal paste and mix well. |
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| Lower the heat and saute. |
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| Saute stirring continuously until golden brown. |
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| It will take 30-35 mins. |
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| Add 1 cup of milk. |
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| Stir it well. |
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| Now add 1 cup water. Cook well until water is consumed. |
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| Now add kesar milk and mix well. Keep stirring. |
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| Put a lid over it for 2 minutes and maintain low flame. |
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| Add sugar to the mixture. |
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| Add green cardimum powder. |
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| Mix well and cook on low heat for 5 minutes stirring once in a while. Cook until it looses the ghee. |
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| Garnish with almond slivers, Serve hot! |
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