Instant Moong Daal Halwa

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Moong Daal Halwa is a classic recipe, which is relished throughout the India. This Halwa is often prepared during Diwali or special occasions like weddings. Because of its richness, winter is the preferable season. 

 It’s a very rich because it is loaded with ghee and dry fruits, which also makes it super tasty. Here is the step by step method to make Moong Daal Halwa.


Ingredients 

Yellow moong daal----- 1 cup 
Semolina ------------- 2 tbsp (optional)
Ghee ------------------ 1 cup
Water ----------------- 3 cups 
Sugar ----------------- 1 and 1/2 cups
Green Cardamom ---- 5 to 6 (powder) 
Saffron ---------------- 1 pinch 
Almonds -------------- 10 to 12 (chopped)
Cashew --------------- 10 to 12 (chopped)
Pistachio -------------- 6 to 7 
Raisin ----------------- 5 to 7 

Let's Start 

 Step 1. Wash the moong daal in water for 2 to 3 times, Drain the water completely and let it air dry.

Step 2. Now take a pan and dry roast the moong daal, till daal gets little brownish in color.

Step 3. Meanwhile, take another pan heat it on medium flame. Pour 3 cups of water and let it boil. When it comes to a boil, add sugar, cardamom powder and saffron, Stir it well.

Step 4. Grind the daal coarsely in a bender without any water. Be careful and do not grind the daal to fine powder. Coarse daal gives better taste and texture.

Step 5. Heat two tbsp ghee in a heavy bottom pan, fry all the dry fruits and keep them aside.

Step 6.  In the same pan add rest of the ghee and heat it in a low flame. Add the semolina and moong daal powder. Fry it on very low heat till they turns light golden brown

Step 7. Add sugar water mixture, prepared earlier. Keep cooking at a low flame.

Step 8. Cook till all the water is absorbed by the daal.


Step 9. Add more ghee so the daal does not get stick at the bottom. Keep stirring continuously during this process.

Step 10. Cook on low heat till the Halwa turns brown and starts to leave ghee from sides. Add all the dry fruits, mix well.

Step 11. Switch off the heat, garnished with nuts and serve.

Note* 

  • This sweet remains fresh for 8-10 days when kept refrigerated.
  • This Halwa requires lots of patience and muscle power and also lots of ghee.
  • You can add khoya too. Without Khoya too, this recipe is perfect. The end result will be almost the same.

Happy Cooking :)

Comments

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