Mung dal halwa

Name: Mung dal halwa
Total time: 5400 s
Cuisine: Indian
Ingredients: 1 cup moong dal (split yellow lentils), soaked in water for 6 hours; 1 cup Ghee (clarified butter); 2 tbsp Semolina; 2 tbsp Gram flour (chickpea flour); 1 cup Sugar +; 2 cup Water +; 1 cup Milk +; A pinch Saffron; 1 tsp Cardamom Powder; 20 pieces Cashews; 15 Almond slices; 20 Pistachio slicer

Ketki Dave @ketki_10

Ahmedabad

Etna Swadist MUNG DAL HALWA
RUB ne banaya...
Dil❤️ karein khati hi rahu

#NationalNutritionWeek
#NW
#Week-PowerProteinWeek
#HalwaForGanapatiBapaa
#MungDalHalwa
#cookpadindia

Ketki Dave @ketki_10

Ahmedabad

Etna Swadist MUNG DAL HALWA
RUB ne banaya...
Dil❤️ karein khati hi rahu

#NationalNutritionWeek
#NW
#Week-PowerProteinWeek
#HalwaForGanapatiBapaa
#MungDalHalwa
#cookpadindia

Saved

Ingredients

90 minutes

1 cupmoong dal (split yellow lentils), soaked in water for 6 hours
1 cupGhee (clarified butter)
2 tbspSemolina
2 tbspGram flour (chickpea flour)
1 cupSugar +
2 cupWater +
1 cupMilk +
A pinchSaffron
1 tspCardamom Powder
20 piecesCashews
15Almond slices
20Pistachio slicer

Saved

Steps

90 minutes

1

Drain the moong dal using a sieve. Now, take a small amount of the drained dal at a time in a small grinder jar. Grind it in pulse mode (on and off, on and off) to a coarse consistency. Transfer the coarsely ground dal to a bowl and set it aside.
2

One side, in a non-stick pan, heat the water. Once hot, add the milk, sugar, saffron, and cardamom powder. Stir until the sugar dissolves completely, then turn off the heat.
In other Side, take large non-stick pan, heat the ghee. Once hot, add the semolina and gram flour. Roast on low heat until they turn pinkish.
3

Now, add the moong dal paste and roast it on a low flame. Continuously stir for 15 minutes to prevent lumps from forming. After that, stir every 3 to 4 minutes. This will take about 1 hour.
Now, increase the flame to medium and stir continuously. Bubbles will start to form. Continue to stir for another 10 minutes. evaporated and the ghee begins to separate.
4
5

Once the moong dal mixture turns brown, carefully add the sugar syrup. Be careful not to burn yourself.Once the sugar water has mostly evaporated and ghee begins to separate, add the dry fruits. Mix well, and when the ghee separates, turn off the heat.
6

Take it down and put it in a serving bowl.
7