Moong dal halwa

Gulf Times Community - - CUISINE -

Moong dal halwa is a dessert with its roots in Ra­jasthan, In­dia. child. It was a cold win­ter night, and a huge queue was lined up in front of the stall for this halwa. And be­lieve me, it was worth the wait. While I was work­ing in Udaipur, Ra­jasthan, dur­ing win­ters I of­ten vis­ited a shop which spe­cialised in moong dal halwa and rel­ished with friends and fam­ily.

Tips to make a good moong dal halwa:

Soak the dal overnight and then roast it over low heat un­til it turns golden brown in colour. This step will take around 45 min­utes to an hour. This is the most im­por­tant step in the recipe. It will ei­ther make or break the fi­nal taste of the halwa. The halwa once pre­pared can be stored for up to sev­eral days in re­frig­er­a­tor and can be re­heated again be­fore con­sump­tion. It is best to re­heat the halwa in mi­crowave, but you can also heat it in sauté pan over low heat. In­gre­di­ents

Yel­low moong dal 1 cup Desi ghee ½ cup Saf­fron strands few strands Milk 1 cup

Sugar 1 cup Car­damom pow­der ½ tsp

For Gar­nish

Al­mond sliv­ers to gar­nish Pis­ta­chio sliv­ers to gar­nish

Method

Wash and soak the split yel­low moong dal overnight.

Drain the wa­ter and grind the moong dal in a mixer to a coarse tex­ture and keep aside.

Dis­solve saf­fron in 1 tbsp warm milk and keep aside.

In a heavy bot­tom pan heat desi ghee over medium heat.

Add the moong dal paste and stir well.

Cook over low heat for 45 min­utes while stir­ring con­tin­u­ously.

Once the moong dal is cooked and the raw flavour is elim­i­nated add some warm wa­ter and milk.

Cook again over low heat for 7-8 min­utes, while stir­ring con­tin­u­ously.

Add sugar and mix well and cook for 3-5 min­utes and re­move from flame.

Serve warm gar­nished with car­damom pow­der, and gar­nish with al­mond and pis­ta­chio sliv­ers.

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