Winters are soaring and so are the taste buds, there is that special place of pudding after every meal, and when sun's heat is not much around we need the heated puddings on platter. Out of which mung dal halwa is one of my i am sure everyone else's favourite too.
Its one of those rich delectable dessert.
So here my mung dal halwa recipe which has experience of my mom's hand as she only taught me and now i m mung dal halwa expert in my family.
You will need:
2 cups yellow mung dal (dhuli) (split yellow gram)
300 gms ghee(clarified butter)
2 sp besan
3 & 1/2 cup water
2 & 1/2cup sugar
1 tsp elaichi powder
Sliced almonds, cashews, pistachio for garnishing.
Now how to make:
1. Soak moong dal in water for 3 to 4 hours. ( Dont leave too much water)
2. Drain and grind to fine paste using very little water.
3. Pour and melt ghee in non-stick pan or kadhai.
4. Add Moong dal paste and stir the mixture continuously on a low flame.
Initially the paste may stick to the pan but slowly when it becomes golden brown it will leave sides.
Note - This strirring and roasting off dal is long process so ned ample of time and effort with your hands and spatula.
5. On other burner in the meanwhile in a separate vessel add the sugar and water and give it a single boil.
( Don't make chashni just one single boil is enough)
6. Add the mixture or dal mixture which is now golden brown and ghee has left the sides. and keep stirring continuously again.
7. Add cardamom powder.
8. Take is serving dish and give layers of garnishing after every layer as dry fruits will give it body and character....
Serve HOT.
Its one of those rich delectable dessert.
So here my mung dal halwa recipe which has experience of my mom's hand as she only taught me and now i m mung dal halwa expert in my family.
You will need:
2 cups yellow mung dal (dhuli) (split yellow gram)
300 gms ghee(clarified butter)
2 sp besan
3 & 1/2 cup water
2 & 1/2cup sugar
1 tsp elaichi powder
Sliced almonds, cashews, pistachio for garnishing.
Now how to make:
1. Soak moong dal in water for 3 to 4 hours. ( Dont leave too much water)
3. Pour and melt ghee in non-stick pan or kadhai.
4. Add Moong dal paste and stir the mixture continuously on a low flame.
Initially the paste may stick to the pan but slowly when it becomes golden brown it will leave sides.
Note - This strirring and roasting off dal is long process so ned ample of time and effort with your hands and spatula.
5. On other burner in the meanwhile in a separate vessel add the sugar and water and give it a single boil.
( Don't make chashni just one single boil is enough)
6. Add the mixture or dal mixture which is now golden brown and ghee has left the sides. and keep stirring continuously again.
7. Add cardamom powder.
8. Take is serving dish and give layers of garnishing after every layer as dry fruits will give it body and character....
Serve HOT.
