Instant Moong Dal Halwa

Name: Instant Moong Dal Halwa
Cuisine: Indian
Ingredients: 1/2 cup split moong daal; 1/2 cup sugar; 1/3 cup mawa/khoya; 1 cup milk; 1 cup water; 4 tbsp ghee; 1 tsp cardamom powder; 10-12 saffron strands; Some chopped dry fruits (almond, Pistachio, cashews...)

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

#boxweek16 #mysteryboxchallenge #keywordMoongdal #cookpadindia
Instant Moong Dal Halwa is a delicious dessert made with moong dal, ghee, milk and nuts, and cardamom that can be made in any festival or special occasion. This is the instant version of making moong dal halwa without soaking and can be done quickly. I am very much satisfied with the outcome, though it's not the traditional way of making this halwa. Do try this you will surely love it 😀.
#SwatisFoodDiary

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

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Ingredients

1/2 cupsplit moong daal
1/2 cupsugar
1/3 cupmawa/khoya
1 cupmilk
1 cupwater
4 tbspghee
1 tspcardamom powder
10-12saffron strands
Somechopped dry fruits (almond, Pistachio, cashews...)

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Steps

1

Firstly, wash and pat dry moong dal.
Further, dry roast the dal for 8-10 minutes until it changes from pale yellow to slightly golden keep the flame on low. Once it comes to room temperature, then transfer it to a blender. Grind the roasted moong dal to a slightly coarse powder. Keep it aside.
Soak the saffron strands in milk and keep it ready.
Heat sugar and water till sugar dissolve and keep it ready.
2

In a thick-bottomed pan, add a tbsp of ghee and fry the cashews & almonds. Once done Remove from the pan and keep aside.
Then in the same pan, add 2 tbsp of ghee and powdered moong dal. Roast it on a low flame for 5 minutes.
3

Further, add the required amount of milk to it and stir it quickly. Keep stirring it continuously until the milk is completely absorbed. It may take 3-5 minutes in a low medium flame.
Now add mawa and combine it well.
4

Further, add sugar water. Now the halwa starts liquidized. Keep stirring in between and add the saffron milk, cardamom powder, and roasted dry fruits (keep some for garnishing).
Also, add remaining ghee, stir continuously.
5

When the halwa forms a whole mass and doesn't stick to the pan, release ghee from the sides turn off flame. Halwa is ready.
6

Garnish with dry fruits and saffron strands. Serve hot or cold. Once it comes to room temperature keep halwa in the refrigerator and enjoy up to 10 days 😊.

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Swati Keshri 👩‍🍳 @SwatiKeshri_8918

on July 23, 2021 12:12

My Facebook page is @swati's Food Diary .I am a food Blogger and love food Photography. Cooking is my passion , I always try to create recipes with Healthy and basic ingredients.