MOONG DAlL HALWa

Moong dall halwa is something  that wins  over any other ones. It is one such delicaly that you can prepare for your loved ones on special occasions and festivals all festivals .Raksha Bandhan is around the corner, and if you are thinking of treating your family then you should try this moong dall halwa. This Will accentuate the taste as well the texture of your dessert. Try this essay  repice and enjoy with your loved ones. #tastyfoodstyle

INGREDIENTS
. 3cup moong  dall
. 1and 1/2cup sugar
. 1cup ghee
. 5green cordomon
. 3cup water
. 1cup milk
. 2 tablespoon almonds
. 2tableSpoon cashews

HOW TO MAKE MOONG DAL HALWA

1. soak 1 cup moong dal (spilt husked yellow mung lentils) in enough water overnight of for 4 to 5 hours. i soaked the lentils overnight.

             

2. drain and then grind the moong dal to a smooth paste with some water.

3. melt 9 to 10 tbsp ghee (clarified butter).

4. add the ground moong dal.

5. stir well. you see in the pic, from the iron kadai the halwa has shifted to a non stick kadai. when stirring and mixing the halwa in the kadai, it started sticking so much. i did not want to do so much of work… scraping and stirring the halwa. so i shifted the whole halwa mixture to a non stick kadai. it was very very easy to stir the halwa then.

6. keep on stirring the halwa on a low to medium flame. the halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. so till then you have to stir and cook the halwa. first the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat releasing from the sides. in the pic below the halwa is at a stage where it resembles sooji halwa but still with the raw aroma of the mung lentils.

7. so while the halwa is cooking, in another pan or kadai, take 1 cup full fat whole milk, 2 cups water and 1 or 1.25 cups sugar. keep this pan on the stove top and stir so that the sugar dissolves. heat this milk-water-sugar mixture till it comes to  a boil.

8. meanwhile the moong dal has got separated. they have a granular consistency now. the aroma & color has also changed and the fat has separated.

9. the milk mixture has come to a boil and now needs to be added to the fried moong dal.

10. pour the boiling hot milk mixture to the fried mung lentils. the mixture sizzles, so be careful while adding the hot milk and water mixture.

11. stir well.

12. simmer and cook stirring often.

13. the liquid should get absorbed and once again you will see the ghee getting separated. done finally. it took me a total of about 1 hour to make the moong dal ka halwa on the stove top. add ¼ to ⅓ tsp cardamom powder, 10-12 chopped unsalted pistachios and 1 tbsp golden raisins. i forgot to take pic of this one. this is what too much of working and stirring with hands does to you.

14. take a breath of relief, thank your hands. serve moong dal ka halwa hot.

#tastyfoodstyle