Wishing you all a Happy New Year ahead. As 2014 came to an end giving way for the year of 2015 to get started, we celebrate and welcome it wishing for more happiness and further prosperity. What better can be in this winter season than a warm moong dal halwa. So lets prepare it and give 2015 a warm, rich and sweet welcome..
Ingredients:-
250 gms, dhuli moong dal(split green gram without skin)
4 cups + ¼ cup, full cream milk
300 gms, ghee
300 gms, sugar(you may increase/decrease as sweetness preferred)
300 gms, sugar(you may increase/decrease as sweetness preferred)
Generous pinch of saffron
1 tbsp, cardamom powder
Cashews and almonds, chopped, as required
For garnish:
Few saffron strands
Dried rose petals (optional)
Sliced almonds
Silver warq/paper (optional)
Method:-
Clean, wash and soak the moong dal for 6 to 7 hours
Soak saffron in 1/4th cup of warm milk. Keep it aside.
Drain and blend it in a blender to a coarse paste without water
In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix. Cook on a low heat till the dal turns light golden brown. Stir intermittently.
Once the dal turns golden brown, add 4 cups of milk and mix well.
Cook on low heat till 3/4th of the milk quantity dries up. Keep stirring intermittently.
Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well.
Start bhunofying (cook on a low heat), stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.
Dish out in a serving bowl, garnish with chopped almonds, petals, saffron and warw.
Serve warm.
This halwa can be prepared in bulk and stored in an clean and dry airtight container easily upto 3 weeks in refrigerator. You just have to reheat the required serving portion and enjoy anytime.
Muskan khanna says
November 5, 2015 at 9:42 amHi I had tried this halwa and I dono why but it was a lil chewy not v soft in texture…. Can you pls tell me what went wrong?
Farrukh Aziz says
November 5, 2015 at 9:58 amHi Muskaan,
Preparing moong dal halwa requires proper roasting and stirring for hours with good amount of ghee in it. Also, the measurement of ingredients matters, reducing the ghee or milk measure will not give you perfect consistency of the halwa. Grinding of moong dal consistency might also alter the texture. This might be the reason halwa getting chewy.
Muskan khanna says
November 5, 2015 at 11:19 amHow much time should it take to roast 250gms of dal??
Farrukh Aziz says
November 5, 2015 at 11:54 amAtleast an hour roasting required
Farrukh Aziz Ansari says
January 14, 2015 at 6:01 amNamrata…dal is approx 1 and 1/4 cup of standard 250ml measure cup
ghee is 1 and 1/3 cup
Sugar is 1 and 1/2 cup