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Moong daal halwa
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A picture of Moong daal halwa.

Moong daal halwa

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Moong daal halwa

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  1. 1 cupmoong daal
  2. 1 cupsugar
  3. 1 cupghee
  4. 1 cupwater
  5. 1 tablespoonsemolina
  6. 1 tablespoongram flour
  7. 1 tablespoonmilk powder
  8. 1/4 teaspoonelaichi powder
  9. Few Saffron strands soaked in water
  10. Some chopped pistachios, almond and cashew nuts
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Steps

  1. 1

    Soak moong daal for 3 to 4 hours. Once soaked drain water and grind it into smooth paste.

    A picture of step 1 of Moong daal halwa.
    A picture of step 1 of Moong daal halwa.
    A picture of step 1 of Moong daal halwa.
  2. 2

    In a pan heat the ghee and add semolina and gram flour. Roast for one minute and add the moong daal paste. Cook on low flame until golden brown and while its cooking make sugar syrup at the same time and add saffron and elaichi to the syrup.

    A picture of step 2 of Moong daal halwa.
    A picture of step 2 of Moong daal halwa.
    A picture of step 2 of Moong daal halwa.
  3. 3

    Once the moong daal in cooked to golden brown add sugar syrup and cook until all syrup is absorbed. Add milk powder, pistachios, almonds and cashew nut. Cook another minute and remove from gas. Serve in a bowl and garnish with some pistachios and saffron strands.

    A picture of step 3 of Moong daal halwa.
    A picture of step 3 of Moong daal halwa.
  4. 4

    You can enjoy moong daal halwa with your favourite icecream

    A picture of step 4 of Moong daal halwa.
    A picture of step 4 of Moong daal halwa.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on October 09, 2018 15:14
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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