This rich, tasting, delicious Moong Dal Halwa is a warm Indian dessert or a sweet pleasure that is assumed that it comes in the city of Rajasthan in India. It has a gold color and a shiny glaze from Ghee with nuts and is mainly enjoyed in the winter months to keep warm against the bitter cold weather.
It consists of shared yellow moong lenses, sugar and ghee. Sometimes milk or khoya is added to make them richer. The traditional recipe includes a tedious process of cooking the Moong lens paste in ghee over low heat by stirring continuously for a long time until it loses its raw smell and becomes aromatic.
Here I tried to simplify the traditional recipe (saving time and contractions) by first roasting the Moong lenses in ghee instead of the ground dal paste. So I didn’t have to cook the paste so much after grinding the roasted dal. This accelerated the entire process and the Halwa was ready in no time and tasted delicious!
Ingredients:
1/2 cup of yellow split Moong Dal lenses
1 cup of organic sugar
1/2 cup of ghee plus more
1/2 cup of full milk or vaporiz
A pinch of saffron
1 tablespoon of pistachios
1 tm almond
1/4 tl green cardama powder
Instructions:
1. Wash the Moong Dal 3 or 4 times until the water runs clearly. Do at least 1/2 per hour. Drain well in a sieve and set aside.
2. Add half of the ghee to a non -stick -sauce pan or a wok and roast the washed moong dal lenses. At first they held a bit of the pan because they are wet. Continue to stir until the raw smell disappears and you get a touch of the aroma of the roast. In this phase, if you are slightly golden, switch off the stove and let it cool down.
3. Grind the lenses in a mill or a vitamix mixer with milk and sugar into a not too coarse or fine paste. It’s nice to have them a little grainy.
4. Add the remaining ghe in the wok and cook the ground lens paste over medium heat, while stirring continuously so that you do not tan down.
5. In the meantime, take a pinch of saffron threads and dissolve them in milk. You can first crush them with the mortar and pestle before adding milk to get a concentrated saffron extract.
6. When the lens paste thickens and leaves the sides, lower the heat and add the saffron extract and the cardama powder. Mix it well and stir on. Add some ghee around the pages and continue cooking until it makes yourself thicker and seeps out of the ghee without keeping yourself in the pan. Take off the stove and let cool in this phase.
7. Blanch the almonds and pistachios. You could either cut them into slices or chop them roughly.
8. Serve the Moong lenses -Hallwa in a bowl or in a plate garnished with almonds and pistachios. Enjoy as a dessert after meals. It also tastes good with Roti or flatbread. So tasty!
Notes:
1. It is better to use the soaked Moong Dal because it becomes softer faster.
2. The Halwa must be cooked through the heat on low to medium heat in order to maintain a uniform, smooth and light texture. Halwa burns high heat quickly and everywhere there would be brown spots that give it a burned taste.
3 .. You can adapt ghee and sugar to your taste and request. But if the bliss is not reached, it cannot be enjoyed as it should be.
You can also like:
Dark Halwa
Shahi Egg Süß (Andey Ki Mithai)
Banana -halwa cake
Recipe
Easy Moong Dal Linsen Halwa
Ingredients
- Ingredients:
- 1/2 cup Yellow Split Moong Dal lenses
- 1 cup Organic sugar
- 1/2 cup Ghee Plus more
- 1/2 cup Fully milk or vaporiz
- A pinch of saffron
- 1 TBS Pistachios
- 1 TBS Almond
- 1/4 TSP Green cardamous powder
Instructions
-
Instructions:
-
Wash the Moong Dal 3 or 4 times until the water is clear. Do at least 1/2 per hour. Drain well in a sieve and set aside.
-
Add half of the ghee to a non -stick -sauce pan or a wok and roast the washed moon -dal lenses. At first they held a bit of the pan because they are wet. Continue to stir until the raw smell disappears and you get a touch of the aroma of the roast. In this phase, if you are slightly golden, switch off the stove and let it cool down.
-
Grind the lenses in a mill or a vitamix mixer with milk and sugar into a not too coarse or fine paste. It’s nice to have them a little grainy.
-
Add the remaining ghee into the wok and cook the ground lens paste over medium heat, while stirring continuously so that you do not tan down.
-
In the meantime, take a pinch of saffron threads and dissolve them in milk. You can first crush them with the mortar and pestle before adding milk to get a concentrated saffron extract.
-
When the lentil paste thickens and leaves the sides, lower the heat and give the saffron extract and the cardamous powder. Mix it well and stir on. Add some ghee around the pages and continue cooking until it makes yourself thicker and seeps out of the ghee without keeping yourself in the pan. Remove from the stove and let cool in this phase. 7. Blanch chop the almonds and pistachios, pounds or roughly.
-
Serve the Moong lenses -halwa in a bowl or in a plate garnished with almonds and pistachios. Enjoy as a dessert after meals. It also tastes good with Roti or flatbread.
Notes
Notes:
1. It is better to use the soaked Moong Dal because it becomes softer faster.
2. The Halwa must be cooked through the heat on low to medium heat in order to maintain a uniform, smooth and light texture. Halwa burns high heat quickly and everywhere there would be brown spots that give it a burned taste.
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