Green moong daal halwa
#holisweets
Now, this is the season of Navratri. Everyone is busy in their festival work, making new food, going to take darshan of Jagdamba. Going to garba dance, singing a song, reciting mantras, singing Aartis.Going to the guest home, visiting temples of Goddess etc . Everyone is filled with full of energy & enthusiasm. In our area, there is a traditional rule that in Navratri we must have to give THALI BHOJAN to the Goddess Jagadamba. So we must have to make every day a new type of dessert. Yesterday i have made 1d
That is of rice, capsicum subji, koshimbir, chapati & Moong Dal Halwa.
Let us see the recipe of it
Https://chhayaonline.com/2018/10/14/rich-protein-sweet-recipes-green-moong-dal-halwa-2/
Green moong daal halwa
#holisweets
Now, this is the season of Navratri. Everyone is busy in their festival work, making new food, going to take darshan of Jagdamba. Going to garba dance, singing a song, reciting mantras, singing Aartis.Going to the guest home, visiting temples of Goddess etc . Everyone is filled with full of energy & enthusiasm. In our area, there is a traditional rule that in Navratri we must have to give THALI BHOJAN to the Goddess Jagadamba. So we must have to make every day a new type of dessert. Yesterday i have made 1d
That is of rice, capsicum subji, koshimbir, chapati & Moong Dal Halwa.
Let us see the recipe of it
Https://chhayaonline.com/2018/10/14/rich-protein-sweet-recipes-green-moong-dal-halwa-2/
Open in Cookpad AppSteps
- 1
Keep the moong daal to soak at night.
: Wash it with the clean water 2 times.
: Wash it by rubbing on our hand & throw away that water.
- 2
Make it free with odor & drain out it's water.
: Grind this dal in the mixture jar.
: Now keep the pan on the gas.
: Pour ghee to it & add ground dal to it.
: Cook it continuously with slow flame till red colour appears.
- 3
Now add hot water to it & stir it continuously, add sugar, cashew nut & cardamom powder to it.
Again stir it well till red colour appears.
This type of Moong Dal Halwa is ready to serve.
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