Moong dal halwa

It’s halwa time !!

http://boersenalltag.de/blog/blog-from/2010-10-01/blog-to/ Whenever I think of making a dessert, my mind just shuffles btwn cakes, puddings, cookies, pies….n that’s its. Coming to think of it, these are just a very few out the uncountable varieties of sweet dishes out there. N as you can see, none of these belong to the category of authentic Indian desserts.

enter site ensi viikon sää go to link ensi viikon sää Disponibilit Each region of our country has a different variety of cuisine to offer, let alone say dessert. Depending on the local produce and the taste preferences of the natives, the kind of desserts vary. While the western market has a lot of fresh & exotic fruits to experiment with, we have different varieties of pulses n veggies to try our hands on.

enter So today let’s try out the classic Moong dal halwa, which is still pretty much an unknown name in the world food domain. Here I have used jaggery in place of sugar, to give a slight tweak and an additional health quotient to the halwa. Do try out the other halwa recipes as well ; carrot halwa, dates halwa.

click follow Moong dal halwa recipe

http://hickscountry.com/media/hicks-countryside-2/feed/ Prep time: 2 hrs.; Cooking time: 30 mins.

follow link Ingredients:

http pro binary option (Have taken 1 =250ml)

Method:

  • Take water in a pot and bring to boil.
  • Put the cleaned moong dal into the boiling water and take the pot off heat.
  • Cover with a lid and keep aside for an hour for the dal to soak.
  • Meanwhile to make the jaggery syrup, take the jaggery in a sauce pan.
  • Add water and bring to boil.
  • Once all the jaggery is dissolved, strain the soln. to remove any existing impurities.
  • Pour the strained liquid back into the pan and bring to a rapid boil.
  • Simmer till the soln. thickens slightly and gets a little sticky.
  • Transfer the jaggery syrup to another bowl and keep aside.
  • Once the dal is soaked almost for an hour in hot water, strain all the water from the dal.
  • Transfer to a mixer jar with approx. 4-5 tbsp. water and grind to a smooth paste.
  • Keep a wide non-stick pan on heat and add ghee to this.
  • Add the dal paste into ghee and keep stirring till all the ghee is soaked up by the dal.
  • Once the dal takes a powdery texture and looks a bit dry, add the hot milk.
  • Stir till the granular mass of the dal gets well mixed with the milk and starts separating from the pan.
  • At this stage, add the jaggery syrup and stir to incorporate all of it into the dal.
  • Once the dal has soaked up all the syrup, you could check on the sweetness and add a couple of tbsp. more of sugar if needed.
  • Take the pan off heat and serve the Moong dal halwa topped with pistachio Slivers.

Note:

  • The jaggery syrup could be made beforehand and stored in an airtight jar refrigerated. Stays fresh for about a week.

Recipe steps:

  1. Add Moong dal to rapidly boiling water. Take the pot off heat and keep this covering for about an hour.
  2. Moong dal halwaMoong dal halwaTo make the jaggery syrup, take jaggery cubes in a sauce pan.
  3. Moong dal halwaAdd water and bring to a boil.
  4. Moong dal halwaMoong dal halwaMoong dal halwaMoong dal halwaOnce all the jaggery is dissolved, strain the soln. to remove any existing impurities.
  5. Moong dal halwaMoong dal halwaPour the strained liquid back into the pan and bring to a rapid boil.
  6. Moong dal halwaMoong dal halwaSimmer till the soln. thickens slightly and gets a little sticky. Keep this jaggery syrup aside.
  7. Moong dal halwaNow strain all the water from the dal and transfer to a mixer jar.
  8. Moong dal halwaAdd approx. 4-5 tbsp. water and grind to a smooth paste.
  9. Moong dal halwaKeep a wide non-stick pan on heat and add ghee to this.
  10. Moong dal halwaAdd the dal paste into ghee and keep stirring till all the ghee is soaked up by the dal.
  11. Moong dal halwaMoong dal halwaMoong dal halwaMoong dal halwaOnce the dal takes a powdery texture and looks a bit dry, add the hot milk.
  12. Moong dal halwaMoong dal halwaStir till the granular mass of the dal gets well mixed with the milk and starts separating from the pan.
  13. Moong dal halwaNow add jaggery syrup and stir to combine everything well.
  14. Moong dal halwaMoong dal halwaMoong dal halwaOnce all the syrup is well incorporated into the halwa, check the sweetness and add a couple of tbsp. of sugar, if needed.
  15. Moong dal halwaTake the pan off heat and serve the Moong dal halwa topped with pistachio Slivers.Moong dal halwa
 

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