Monday, 19 November 2012

Moong Daal Halwa


  • moong daal       1 cup
  • gram flour         1/2 table spoon
  • desi  ghee          3/4 cup
  • sugar                  1 cup
  • milk                    1/2 cup
  • malai                  1/2 cup
  • water                 3/4 cup
  • almond              2o approx.
  • raisins                40 approx.
  • saffron                few leaves
  • cardamom         2 or 3 



Soak moong daal for  4 to 5 hours. Grind the daal. Prepare the sugar syrup by adding sugar, cardamom and water and heating it for 5 minutes. Heat the ghee in frying pan(commonly called kadai in northern india) for 2 to 3 minutes. Put gram flour  first in the frying pan and stir it 1 or 2 minutes (This helps to avoid the moong daal sticking to the base of the pan). Now, add the moong daal in the pan. Keep stirring the daal for approx. 30 to 35 minutes on medium fire. Add saffron leaves to the milk and then add this milk along with the malai to the pan and stir it thoroughly. Add sugar syrup to the pan and stir it until the halwa-like consistency is achieved. Garnish with almonds & raisins to taste. Halwa is ready to serve.

Malai is readily available in most of the households and this lends great ease in preparation of this dish. In case, malai is not available, you can also put 1/2 cup of condensed milk instead.

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