Wednesday, 22 July 2015

Moong Dal Halwa -Rajasthani sweet/dessert

Halwa is sweet in nature and widely eaten not only in India but in other parts of the world too. Primary ingredients are flour/lentils, sugar and clarified butter/ghee.It can be made of wheat flour,semolina flour,carrot,pumpkin and even lentils.Here we are going to prepare my favourite moong dal halwa. Lets start writing its ingredients.


1/2 cup of split yellow moong dal.
1/2 cup of melted ghee
2/3 cup of sugar
2 cups of water
1/4 tsp of cardamom powder
1 tbsp sliced almonds for garnishing

Method : Take split yellow moong dal wash it and soak it in water for almost 4 hrs. It will increase in its volume by two and half times.Blend it in mixer grinder to form smooth paste ,add little bit water (2 tbsp) to blend it properly.  Now mix blended daal and ghee together in wide wok and switch on flame on medium high.Cook for about 5-6 mins and turn down heat to medium.U need to keep stirring it continuously and cook it for another 5 mins and mash it while stirring for even cooking of dal.Cook it till light brown color is achieved and it will start giving nice smell of roasted dal.Switch off flame and keep it aside.

Take water in pan and add sugar in it and boil it on medium high flame.After first boil reduce heat to medium and cook for about 2 mins, add cardamom powder.Turn off heat and just mix it well.

Now switch on medium flame, put wok of moong dal on it and add this sugar syrup in it slowly as it may splatter.After this comes to boil reduce heat to low medium flame, cover it with lid and let it cook for about 2 mins. Check it  and uncover it now and cook till halwa is ready.Halwa is ready when it starts leaving ghee on sides of wok .Switch off flame and garnish it with sliced almonds and serve hot.

You can keep it in fridge after cooling completely.It can be eaten for 4-5 days without spoiling if kept in fridge.You may add saffron strands in sugar syrup to enhance the color of halwa.

Trust me its a bit time consuming recipe but it tastes so yummy that u want to make it again and again :)

No comments:

Post a Comment