Moong Dal ka Halwa is a popular North Indian dessert. This is made during severe winters. After eating on winter evenings, the fun of roasted moong dal pudding is different. Let's make Moong Daal ka Halva today.
1.Moong dal soak overnight..
2.Take out its water in the morning, grind it and make granulated paste.
3.Heat ghee in a non-stick pan.
4.Now add moong dal paste and cook until it turns golden yellow on medium flame.
5.It will continue to be cooked continuously till the fragrance of raw lentils stop. It takes about 20 minutes to cook.
6.During this, we will boil with water, milk and sugar in a separate stove on a second stove.
7.You can also add a little saffron in it for additional flavor.
8.These hot milk will be mixed in half cooked halva.
9.Let it run continuously for 2 minutes so that milk mix well in the halwa. If the pests begin to fall, then pressing them with the kadhi so that the texture of the halwa is kept.
10.Now, on low flame, it will allow the stalks until all the milk in the halwa gets absorbed and the pudding starts to leave ghee without the edges.
11.During this, it will have to keep us running for a while.
12.The fine golden brown color of moong dal is ready to be a pudding which is attractive in appearance and very tasty in food.
13.Put cardamom powder in it and mix well and decorate it with almond cloth, heat your family warmly and wow!
Put the ghee equal to moong dal and fry the dal, it does not stick on the bottom of the vessel.
Use a non stick pan to roast the lentils, then in a little less ghee, the lentils are stuck without sticking.
In the halva sugar you can do more or less according to your choice.
You can put fruits that you like to pour in the halva. In this, you can put chironji, coconut or whatever you like.
Suitable for 3 to 4 members
